Old ewe/new ewe

Old ewe/new ewe

By
From
Igni
Serves
4
Photographer
Julian Kingma

This favourite at Loam made its way over to the IGNI menu unchanged and is one of the very few things we make that has a formal recipe. It first made an appearance at Loam when my friend Olivia Sutton, of the cheesemonger Harper & Blohm, headed down for lunch. I knew Carles roquefort (which at that time was being impounded in Australia due to fears over listeria and was quite difficult to get hold of) was her favourite cheese, so I thought she’d enjoy trying it served like this. She was still talking about it years later, so when she was booked in for IGNI I put it back on the menu for her.

Ingredients

Quantity Ingredient
200g sheep's milk yoghurt
25g brown sugar
80g carles roquefort, chilled
12 mint leaves, very finely sliced

Method

  1. Add the yoghurt and sugar to a large bowl and whisk to combine. Continue to whisk until the yoghurt is smooth and runny, then transfer to the freezer and leave to freeze overnight.

    The next day, use a fork to scrape the frozen yoghurt into a snowlike texture. Return to the freezer until needed.

    To serve, place a tablespoon of roquefort into the centre of four individual shallow serving bowls, cover with the frozen yoghurt ‘snow’ and scatter over the sliced mint leaves to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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