Recipe by Chef de cuisine Doreen Prei, Edmonton Petroleum Club
11110 108 Street, 780-474-3411, edpetroleumclub.com
The Cheesiry Artisan Sheep Cheese
Kitskoty, thecheesiry.com
Peller Estate
British Columbia, peller.com
Wine Match: Peller Estate VQA Britsh Columbia Pinot Gris
The Petroleum Club kitchen served a toothsome braised beef shortrib with pears, white chocolate and this delicious savoury ice cream.
- 1000 g milk
- 1000 g cream
- 400 g aged pecorino shredded
- 200 g egg yolk
- salt to taste
- juice of half a lemon
Bring the milk and cream to a boil. Add the pecorino and melt it in the liquid with a hand blender. Add lemon juice.
Warm the egg yolk and slowly add to the mixture by whisking it in. Taste and salt the ice cream mixture. Pass through a chinoise and cool down. Put it in the ice cream machine and enjoy.