As you get ready for 4th of July entertaining, we dug into our archives and found an exquisite recipe for you to try at this weekend’s barbecues. Your guests will be impressed by this wonderful dish that delightfully blends sweet and savory. Versatile too, this dish can be served as an appetizer or a dessert.
GRILLED FRUITS SERVED WITH BASIL ICE CREAM & ROQUEFORT
Basil ice cream:
- 1 vanilla pod
- 200 g cream
- 200 ml milk
- 50 g sugar
- 1 egg
- 1 egg yolk
- 1 Bunch basil
- 2 figs
- 1/4 sugar melon
- 2 tbsps. liquid honey
- 1 small sprig rosemary
- 75 g Roquefort
- For the ice cream, cut the vanilla pod in half lengthwise and scrape out the seeds. Mix both with cream, milk, sugar, egg and egg yolk in a metal bowl. Beat until foamy on the top; allow to cool, remove the pod.
- Rinse the basil, pat it dry and chop finely. Stir it into the vanilla milk and freeze in an ice-cream maker for 1-4 hours (continual stirring).
- Prepare the fruits. Cut the figs in half, divide the melon into two wedges. Grill the figs on the rack for 1–2 minutes and the melons on each side for 2–3 minutes.
- Put the fruits into each of the bowls. Drizzle honey over the figs. Rinse the rosemary, pluck off the needles and crumble with the Roquefort cheese over the top. Scoop the basil ice cream into small balls and serve with the melon (serve the rest of the ice cream as an accompaniment). Garnish with rosemary or basil as desired.
You can find more Villeroy & Boch BBQ recipes here.