Mascarpone adds a richness to this ice cream which is complemented by the sweetness of hazelnut crisps and rosehip syrup.
80g/3oz atsina cress, roughly chopped (available online)
sprigs of atsina cress
For the rosehip syrup, combine the rosehips, orange peel, lemon juice, sugar and 375g/13oz water in a saucepan and bring to the boil. Simmer for 15 minutes, remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve and set aside.
For the atsina cress snow, fill a large bowl with iced water and sit a smaller bowl inside. In a saucepan bring 300g/10½oz water to a boil, add the fructose and the atsina cress and boil for five seconds. Take off the heat and pour into a food processor, blend until completely combined. Strain the mix through a fine sieve into the iced bowl. Transfer to a freezable container and freeze for six hours or until frozen solid.
For the sweet cheese ice cream, add all the ingredients to a pan (except the ice), blend with a hand blender to incorporate air and then heat to 90C/194F (use a kitchen thermometer for this). Push through a fine sieve into a bowl sat in ice and whisk continuously until cold. Once cool, pour into an ice cream machine and churn until set.
For the hazelnut crisp, preheat the oven to 140C/275F/Gas 1. In a pan over a medium heat, dissolve the glucose and caster sugar in 75g/2½oz water and heat to 160C/320F (use a kitchen thermometer for this). Mix in the chopped hazelnuts and pour onto a sheet of baking parchment, place another sheet of baking parchment on top and use a rolling pin to roll out the mix as thinly as possible. Leave to set. When the mix has fully hardened, chop it finely.
Finely dice the bread and bake in the preheated oven for about 10 minutes or until golden brown.
Turn the oven up to 160C/325F/Gas 3. In a large bowl, combine the cornflour and icing sugar, then add the chopped hazelnut caramel and toasted bread. Stir in the melted butter and egg. Spread the mixture onto a baking tray lined with parchment paper and bake in the oven for 15 minutes. When the crisp is cool enough to handle break it into shards.
For the poached pears, slice the pears into 2-3 slices per half. Place the sugar with 250g/9oz water into a saucepan and bring to a simmer, add the pears and poach until soft.
To serve, run a fork over the top of the frozen atsina cress snow to create ‘snow flakes’. Place a few slices of the poached pear on each plate, spoon the rosehip syrup around them and add a scoop of the sweet cheese ice cream. Scatter over some of the cobnut crisp and the atsina cress snow. Finish with a few sprigs of atsina cress.
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