Sage Shortbread Recipe
goat cheese honey diplomat cream, strawberry balsamic compote, popcorn ice cream
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Ingredients
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Sage Shortbread
Goat Cheese Honey Diplomat Cream
Strawberry Balsamic Compote
Popcorn Ice Cream
Method
Sage Shortbread
- 1
Prepare the Dough
In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Add in the finely chopped sage leaves and sea salt, mixing until well combined.
- 2
Combine Dry Ingredients
Gradually add the all-purpose flour to the butter mixture, mixing until a soft dough forms. Be careful not to overmix.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
Bake the Shortbread
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are lightly golden.
Goat Cheese Honey Diplomat Cream
- 5
Prepare Gelatin
In a small bowl, sprinkle gelatin powder over cold water and let it bloom for about 5 minutes.
- 6
Mix Goat Cheese and Honey
In a mixing bowl, combine softened goat cheese and honey until smooth.
- 7
Whip Cream
In another bowl, whip the heavy cream until soft peaks form.
- 8
Combine Cream and Cheese Mixture
Gently fold the whipped cream into the goat cheese mixture until well incorporated.
- 9
Incorporate Gelatin
Heat the bloomed gelatin over low heat until dissolved, then fold it into the cream mixture. Chill in the refrigerator until set.
Strawberry Balsamic Compote
- 10
Cook Strawberries
In a saucepan, combine the sliced strawberries, balsamic vinegar, and granulated sugar over medium heat. Cook for about 10 minutes, stirring occasionally, until the strawberries release their juices.
- 11
Add Basil
Stir in the chopped basil leaves and cook for an additional 2 minutes. Remove from heat and let cool.
Popcorn Ice Cream
- 12
Make Popcorn
Pop the popcorn kernels using an air popper or stovetop method. Allow to cool.
- 13
Blend Popcorn with Milk
In a blender, combine the popped popcorn and milk. Blend until smooth, then strain through a fine mesh sieve to remove solids.
- 14
Prepare Ice Cream Base
In a bowl, mix the strained popcorn milk, heavy cream, granulated sugar, and vanilla extract. Stir until the sugar is dissolved.
- 15
Chill and Churn
Chill the mixture in the refrigerator for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.
