Maybe you recall our annual thirteen course dinner at Anne’s? Every year on Twelwth Night we have a gourmet dinner at her place. Every couple prepares one starter, one main course and one dessert. This year the dinner party had a twist, every course had to have a movie or a TV series connection… The main course and dessert was quite easy to decide, but I had problems coming up with a clever starter. At last I decided to channel Pingu in a starter… I found a very intriguing recipe for savory Dijon mustard ice cream that I wanted to give a try. I decided to serve it just as the original recipe suggested with gravad lax (cured salmon), regretfully store bought as I didn’t have enough time to make my own, roe and dill. And as a final touch I baked crackers that I shaped like small fish. I was very happy when the fish came out from the oven, all fluffed up looking like small fish! The result of the whole dish? It was a very strange but interesting dish. I should have skipped the dill as it clashed, but the ice cream it self was actually great. Smooth, creamy ice cream with a Dijon mustard flavor and a small hint of curry! But remember now that due to the 13 courses, each course including this one was very small. I’m not sure I would have managed a larger serving…. For pictures of all movie themed dishes that we had, click here to get to the round up.
Savory Dijon Ice cream
(adapted from Gourmet)
1 cup heavy cream
0.5 cup whole milk
1/4 teaspoon curry powder
1/4 teaspoon pure vanilla extract
pinch of salt
4 large egg yolks
0.5 cup packed light brown sugar
4 tablespoons Dijon mustard
Bring cream, milk, curry powder, vanilla, and salt just to a boil in a heavy saucepan, stirring occasionally.
Meanwhile, whisk together yolks and brown sugar in a large metal bowl until thick and creamy. Add hot cream mixture in a slow stream, whisking constantly, and pour back into pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 77°C / 170°F on an instant-read thermometer (do not let boil). Remove from heat.
Pour custard through a fine-mesh sieve into a clean metal bowl and cool in an ice bath. Whisk in mustard, then continue to chill, stirring occasionally, until cold.
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Serve the ice cream with gravad lax, roe and home baked crackers shaped as fish (for recipe see below).
Crackers shaped as fish
200 ml all-purpose flour
150 ml rye flour
0.5 tsp salt
0.5 tsp active dry yeast
1 tbsp sugar
1 tbsp olive oil
100 ml water, warm
flaky sea salt
Mix all ingredients but the flour in a kitchen aid. Add the flour and work into a dough. Let the machine knead for at least 5-10 minutes. Cover the dough and let rise during 1,5 hours.
Roll out the dough very thinly between two pieces of parchment paper. I didn’t have any fish cookie cutter, so I made a fish in cardboard that I used. Brush the fish with water and sprinkle with salt.
Bake the crackers in 175°C for 15-20 minutes.