Salted egg yolk sablé, cheese custard ice cream and botrytis by Victor Liong

Step 1 Salted Duck Egg Sable

• Steam salted duck egg yolks at 100˚C for 10 minutes, allow to cool slightly and push through a sieve.
• Cream butter and sugar together, add the sieved salted-duck egg yolks, and egg yolks.
• Mix until creamy, add flour until a smooth paste forms, don’t overwork.
• Rest dough for 30 minutes in the fridge – after resting, form the dough into 8g balls.
• Preheat the oven to 160˚C.
• Lightly dust the work surface and press the dough balls with a cookie press.
• Lay out on baking tray and bake for 8-15 minutes or until lightly golden brown.
• Allow to cool on a cooling rack.

Step 2 Cheese Custard Ice Cream

• Heat milk in a saucepan, until almost boiling.
• Whisk yolks and sugar together until light and fluffy.
• Pour a small amount of hot milk over the yolk mixture and mix well.
• Gradually add the remaining milk to the egg, mixing after each addition.
• Pour mixture back into a saucepan and cook over low heat, stirring with a rubber spatula to prevent overcooking and sticking.
• Once mixture is at 80˚C, remove from the heat, blend in the cheese with a stick blender.
• Chill in the refrigerator – once chilled churn in an ice cream maker according to the manufacturer’s instructions. Freeze.

Step 3 To Serve

• Keep serving plate in freezer.
• Scoop ice cream into the centre of the plate.
• Place sable on top of ice cream scoop.
• Pour Botrytis Semillon over ice cream and serve immediately.

Enjoy your salted egg yolk sablé, cheese custard ice cream and botrytis.