Carrot With Pineapple Ice Cream And Cream Cheese Sabayon Recipe

Cook carrots

In a medium saucepan, melt the butter over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes. Add the chopped carrots and toss to coat in butter. Pour in the stock, bring to a simmer, cover, and cook until carrots are very tender, 15–20 minutes.

Blend and season

Drain most of the cooking liquid, reserving about 2–3 tablespoons. Transfer carrots and reserved liquid to a blender or use an immersion blender and puree until very smooth. Return to the saucepan over low heat, stir in the heavy cream, salt, pepper, and lemon juice. Adjust seasoning. Keep warm while assembling the dish or hold at low heat (do not boil).

Prepare pineapple purée

Place the chopped pineapple and 1/4 cup sugar in a medium saucepan. Cook over medium heat until pineapple breaks down and releases juice, about 8–10 minutes. Use an immersion blender or transfer to a blender and puree until smooth. Strain through a fine-mesh sieve if you prefer a silky texture. Cool to warm (room temperature).

Make custard base

In a small saucepan, heat the milk and cream until it just begins to steam (do not boil). Whisk the remaining 1/4 cup sugar with the 3 egg yolks in a bowl until pale. Slowly temper about 1/3 of the hot milk into the yolks while whisking, then pour the yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Remove from heat.

Finish base and chill

Stir the cooled pineapple purée, salt, and vanilla into the custard. Cool to room temperature, then chill thoroughly in the refrigerator (at least 4 hours or overnight). Once cold, churn in an ice cream maker according to manufacturer instructions until soft-set, then transfer to a container and freeze at least 3 hours to firm.

Set up double boiler

Place a heatproof bowl over (but not touching) a pot of barely simmering water to create a double boiler. Ensure the bowl is dry and warm.

Whisk yolks with wine and sugar

Combine the 3 egg yolks, 2 tablespoons sugar, and 1/4 cup dry white wine in the bowl. Whisk vigorously and continuously until the mixture becomes pale, thick, and forms ribbons when the whisk is lifted. This will take about 6–8 minutes over gentle steam.

Incorporate cream cheese

Remove the bowl from the heat. Whisk in the softened cream cheese in small pieces until fully incorporated and smooth. Stir in lemon zest and a pinch of salt. If the sabayon is too thick, whisk in 1–2 teaspoons warm water to loosen to a spoonable sauce. Keep warm (but not hot) until serving; if necessary, briefly rewarm over the double boiler while whisking.

Portion the warm carrot purée into 4 shallow bowls or on plates, about 1/4 cup (use more or less to preference). Smooth each portion into a shallow well with the back of a spoon.

Scoop one generous tablespoon to 2 tablespoons of pineapple ice cream (soft-set is easiest) and place it gently on top or to the side of the carrot purée well. If the ice cream is very hard, let it sit a minute to soften for scooping.

Using a spoon, dollop about 2 tablespoons of the warm cream cheese sabayon beside or partially over the ice cream (the warm sabayon will cradle and slightly melt the ice cream for a pleasing contrast).

Finish each plate with a sprinkle of chopped toasted pistachios, a few microgreens or small mint leaves, a light drizzle (about 1/4 tsp) of extra virgin olive oil, and a few grinds of black pepper.

Serve immediately so you get the contrast of warm carrot purée and sabayon with cold pineapple ice cream. If preparing for a prix fixe service, hold purée warm, sabayon at warm temperature, and ice cream frozen until just before plating.