January 26, 2023
ST. Andre Gelato with Plum Beaujolais Compote
Ingredients
Gelato
- 2 Cups Half-and-Half
- 3 Large gg Yolks
- 1/2 Cup Sugar
- 3 tbsp. Honey
- 5 oz. St. Andre Cheese at room temperature, Rind Removed (1/2 Cup/ 4 oz.)
- 1 tsp Vanilla Extract
Plum Compote
- 1 Cup Beaujolais or Fruity Red Wine
- 3-6 tbsp. Sugar
- 1 Medium Cinnamon Stick
- 1 Medium Star Anise (See TIP)
- 2 tbsp. Honey
- 4 Medium Ripe Plums (5/4 LBS.), Each Cut Into 8 Wedges
- 1/2 Pint fresh Raspberries (Optional)
Preparation:
- In a medium saucepan, bring half-and-half to simmer. In an medium bowl, whisk together egg yolks, sugar and honey until blended. Whisking constantly, gradually pour in half-and-half. Return to saucepan and cook over medium-low heat stirring constanly just until mixture coats the back of a spoon, about 2-5 minutes; do not boil.
- Pour into a medium, clean bowl; let stand 10 minutes. Add cheese and whisk together until blended. Cover and refrigerate until veru cold, at least 4 hours. Stir in vanilla and strain mixture into container of ice cream maker. Freeze according to manufacturers' instructions. (see TIP)
- Meanwhile, combine wine, sugar, cinnamon, star anise and 1/2 cup water in a medium saucepan; bring to a boil and simmer 8 minutes or until reduced to 1 cup. Stir in honey and add plums; bring to a simmer and remove from heat (if fruit is firm, simmer for up to 4 minutes until barely tender.)Remove cinnamon stick and star anise. Stir in half of the raspberries (optional). Transfer to a medium bowl, cover and refrigerate until chilled, at least 4 hours.
- To serve, gently stir remaining raspberries into compote (optional). Spoon into 6 dessert bowls and top with a scoop of gelato. TIP: 1) if you don't have star anise, you can substitute 2 whole cloves. 2) if you don't have an ice cream maker, pour cheese mixture into a shallow metal pan and freeze, beating with an electric mixer every 30 minutes or until frozen.
