Uneori, cele mai indraznete combinatii sunt si cele mai memorabile. Inghetata de Roquefort cu pere sotate si nuci prajite este exact genul acela de desert care te surprinde la prima imbucatura si te cucereste complet la a doua. Cremoasa, intensa, cu acea nota caracteristica a branzei Roquefort care se echilibreaza perfect cu dulceata perelor sotate in unt si coniac — este un desert sofisticat, cu personalitate, care transforma orice masa intr-o experienta cu adevarat speciala. Nu te lasa intimidat de combinatie! Roquefort in inghetata suna indraznet, dar rezultatul este surprinzator de armonios — branza aduce profunzime si caracter, iar perele caramelizate cu cardamom si nuci prajite completeaza totul cu o nota calda si usor condimentata. Este desertul pe care il faci o data si despre care vorbesti mult timp dupa aceea. Perfect pentru o cina eleganta, un desert de impresie sau pur si simplu pentru acei momente in care vrei sa rasfeti pe cineva drag — sau pe tine insuti, ca de ce nu! — aceasta inghetata este dovada ca bucataria poate fi si un loc de aventura si descoperire.

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 6 portii)

Pentru inghetata de Roquefort:

• 180 grame zahar
• 4 galbenusuri de ou
• 150 grame branza Roquefort, taiata bucati
• 420 grame lapte
• 200 grame smantana pentru frisca

Pentru perele sotate:

• 20 grame unt clarificat
• 400 grame pere curatate de cotor si seminte, taiate bucati de 3 cm
• 20-30 ml coniac
• 1 varf de lingurita cardamon

Pentru garnisire:

• nuci tocate marunt, prajite

Incepem cu baza inghetatei. Intr-un bol incapator, batem galbenusurile de ou impreuna cu zaharul pana obtinem o crema deschisa la culoare si usor spumoasa. Intr-o cratita cu fundul gros, incalzim laptele la foc mediu pana aproape de punctul de fierbere, fara sa il lasam sa clocoteasca. Turnam laptele cald in fir subtire peste crema de galbenusuri, amestecand continuu, apoi transferam totul inapoi in cratita.

Gatim crema la foc mic, amestecand constant cu o spatula, pana cand se ingroasa usor si acopera spatula — aproximativ 8-10 minute. Atentie sa nu depasim 80°C si sa nu lasam crema sa fiarba, altfel galbenusurile se vor coagula. Adaugam bucatile de Roquefort si amestecam pana se topesc complet si crema devine omogena. Incorporam smantana pentru frisca, amestecam bine si lasam amestecul sa se raceasca complet.

Turnam crema racita in forme plate de congelare si dam la congelator pentru cel putin 10 ore.

Dupa ce inghetata s-a congelat bine, o scoatem la frigider pentru 5-10 minute, ca sa se inmoaie usor. O taiem bucati de aproximativ 4×4 cm cu un cutit lung si ascutit. Procedam in doua transe — punem prima jumatate din bucati intr-un blender sau robot de bucatarie si mixam pana obtinem o textura cremoasa si omogena. Transferam intr-un recipient si repetam cu a doua jumatate. Amestecam bine si dam inghetata la congelator pentru inca aproximativ 4 ore, pana ajunge la consistenta dorita.

Intre timp, pregatim perele sotate. Incalzim untul clarificat intr-o tigaie larga la foc mediu-mare. Adaugam bucatile de pere si le sotam cateva minute, pana devin usor aurii si caramelizate. Turnam coniacul si il lasam sa se evapore, flambam daca dorim un plus de spectacol si aroma. Adaugam cardamomul, amestecam usor si luam tigaia de pe foc. Lasam perele sa se raceasca complet.

Servim inghetata de Roquefort in portii generoase, insotita de perele sotate racite si presarata cu nuci tocate si prajite. Este un desert care arata spectaculos, are o complexitate de arome uimitoare si garantat nu trece neobservat.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de inghetata de Roquefort cu pere sotate si nuci prajite, te invitam sa incerci si alte retete inspirate:

English version

Roquefort Ice Cream with Sautéed Pears and Toasted Walnuts

Sometimes the boldest combinations are the most memorable. Roquefort ice cream with sautéed pears and toasted walnuts is exactly the kind of dessert that surprises you at the first bite and wins you over completely at the second. Creamy, intense, with that characteristic note of Roquefort cheese that balances perfectly with the sweetness of pears sautéed in butter and brandy — it is a sophisticated, characterful dessert that turns any meal into a truly special experience. Don’t let the combination intimidate you! Roquefort in ice cream sounds bold, but the result is surprisingly harmonious — the cheese brings depth and character, while the caramelised pears with cardamom and toasted walnuts complete everything with a warm, gently spiced note. It is the dessert you make once and talk about for a long time afterwards.Perfect for an elegant dinner, a showstopping dessert or simply for those moments when you want to treat someone you love — or yourself, why not! — this ice cream is proof that the kitchen can also be a place of adventure and discovery. 😍

INGREDIENTS (for 6 servings)

For the Roquefort ice cream:

• 180 g sugar
• 4 egg yolks
• 150 g Roquefort cheese, cut into pieces
• 420 g milk
• 200 g heavy cream

For the sautéed pears:

• 20 g clarified butter
• 400 g pears, cored and deseeded, cut into 3 cm pieces
• 20-30 ml brandy
• 1 pinch of cardamom

For garnishing:

• finely chopped walnuts, toasted

We start with the ice cream base. In a large bowl, beat the egg yolks together with the sugar until we get a light, slightly frothy cream. In a heavy-bottomed saucepan, heat the milk over medium heat until just below boiling point, without letting it come to a full boil. Pour the warm milk in a thin stream over the egg yolk cream, stirring continuously, then transfer everything back into the saucepan.

Cook the cream over low heat, stirring constantly with a spatula, until it thickens slightly and coats the spatula — approximately 8-10 minutes. Be careful not to exceed 80°C and not to let the cream boil, otherwise the egg yolks will curdle. Add the Roquefort pieces and stir until completely melted and the cream becomes smooth and uniform. Add the heavy cream, mix well and leave the mixture to cool completely.

Pour the cooled cream into shallow freezable containers and place in the freezer for at least 10 hours.

Once the ice cream is well frozen, transfer it to the fridge for 5-10 minutes to soften slightly. Cut into pieces of approximately 4×4 cm with a long sharp knife. Work in two batches — place the first half of the pieces in a blender or food processor and blend until you get a smooth, creamy texture. Transfer to a container and repeat with the second half. Mix well and return the ice cream to the freezer for another approximately 4 hours, until the desired consistency is achieved.

Meanwhile, prepare the sautéed pears. Heat the clarified butter in a large pan over medium-high heat. Add the pear pieces and sauté for a few minutes until lightly golden and caramelised. Pour in the brandy and let it evaporate — flambé if you want an extra touch of drama and flavour. Add the cardamom, stir gently and remove the pan from the heat. Leave the pears to cool completely.

Serve the Roquefort ice cream in generous portions, accompanied by the cooled sautéed pears and sprinkled with toasted chopped walnuts. It is a dessert that looks spectacular, has an astonishing complexity of flavours and is guaranteed not to go unnoticed.

If you enjoyed this Roquefort ice cream with sautéed pears and toasted walnuts recipe, we invite you to try other recipes for inspiration: Brie au Bleu and Berry Pie, Aromatic Pears with Petit Camembert and Thyme or Tart with Figs, Ricotta and Camembert.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere

Haide si pe Instagram!