Walnut Cake with Spiced Port Pear Compote and Fromage Blanc Sherbet
•495g Cake Flour
•15g Baking Powder
•10g Kosher Salt
•495g Whole Eggs
•495g Walnut Paste
Spiced Port Pear Compote
•1 Bottle Port Wine
•2 Cups Granulated Sugar
•1 Cinnamon Stick
•5 Pears, Peeled, cored and diced
Fromage Blanc Sherbet
•500g Cream Cheese
•500g Simple Syrup (1:1 Ratio)
•Juice of 3 Limes
Walnut Cakes: Cream the butter, walnut paste and sugar together. Scrape down bowl. Slowly add eggs in 4 additions to the mixer. Scrape down bowl. Sift all dry ingredients and all at once on low speed until just incorporated. Bake at 325°F for 20-25 minutes or until it passes cake test.
To make walnut paste, toast walnuts in oven at 300F for 10 minutes and place in food processor. Puree until a paste forms (about 7 minutes).
Spiced port and pear compote: Bring the wine, sugar and spices to a simmer, whisking to dissolve the sugar and let simmer for 5 minutes. Drop the heat down to poaching temperature and submerge the prepared pears in the liquid and cover with parchment paper. Poach the pears until almost completely tender. Reduce the sauce until it coats a spoon (about 1/2). Add the pears back into the pot and serve warm.
Procedure: Combine ingredients in blender and puree until smooth. Spin in your ice cream machine following manufacturer instructions.
no nutrition information available
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