Egg yolks 4
Whole milk 300ml
Organic Mozzarella 2 whole
Beat the egg yolks with 1 spoonful of arrowroot and a pinch of salt.
Boil the milk, turn off the gas at boiling point and slowly pour into the egg mix while beating with a wooden spoon. Then fold the chunks of mozzarella into the hot mixture until melted. I like a bit of “chewyness” so I diced biggish chunks and did not wait till it melted all.
Pour the mixture in a jug and leave to cool. If you have an ice-cream maker, the rest is easy! If not, put into the freezer and take out a few times to beat with a whip until it is set and creamy. Serve soft and not too set on a bed of rocket salad and a drizzle of thick balsamic vinegar- only the best will do…
This is a very subtle and unusual combination of flavours but it works and makes a stunning starter to a chic dinner party. I served it to the family with the previously blogged about risotto and we all enjoyed the experience even if this is not quite proper family fare and I am stretching my blog core subject here!