Ingredients
| 280ml milk (or 140ml milk and 140ml cream if no ISA gun) | |
| 1 gelatine leaf, softened in water | |
| 120g gorgonzola cheese, diced (or any amazing blue cheese) | |
| 800g brussels sprouts, trimmed and cut into quarters | |
| 60g unsalted butter | |
| 80g cooked chestnuts, chopped (from any good speciality food market; we use Sabato) | |
| 2 brown pears, cored, diced | |
| balsamic vinegar, (the best balsamic you can find; Giusti brand is always a winner) | |
| extra virgin olive oil (the best you can buy; we use Number 29 olive oil) |
The gorgonzola whip is best made using an ISA gun, but if you don’t have one just follow the alternative method.
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Instructions
| 1. | To make the gorgonzola whip using an ISA gun, boil the milk and gelatine, then pour over the diced cheese mixing until smooth. |
| 2. | Season with salt and pepper and put in the fridge to set. |
| 3. | Once set, break it down a little and pour into an ISA gun and charge with gas. |
| 4. | Give it a 15-30 second shake before you use it. |
| 5. | Alternatively, boil 140ml milk and gelatine, then pour over the diced cheese mixing until smooth. |
| 6. | Season with salt and pepper and put in the fridge to set. |
| 7. | Once set, use a mixer to beat for about 5 minutes to aerate, then very, very slowly beat in 140ml cream, until it is thick and creamy. |
| 8. | Cook the brussels sprouts in boiling salted water for 45 seconds, then drain well and keep dry on a plate. |
| 9. | Melt the butter in a non-stick pan and heat until it starts to brown. |
| 10. | Add the sprouts and cook over a high heat until they are brown in colour (3-5minutes). |
| 11. | Season with salt and pepper as they cook. |
| 12. | To serve, divide the sprouts between four bowls. |
| 13. | Sprinkle over the chestnuts and diced pears. |
| 14. | Season the dish with balsamic vinegar, olive oil, salt and pepper. |
| 15. | Finish with some gorgonzola whip in the middle of each bowl. |
Recipes & food styling Ian Harrison / Photography Tony Nyberg