- For 4 persons person
- Preparation 80 min.
Break the Mimolette cheese up into pieces and melt it in a thick-bottomed pan, stirring constantly. Add the milk and the cream, then bring to the boil and put a stick blender through the pan to smooth out the mixture. If using agar-agar, add it to the pan, mix thoroughly for two minutes, filter and ttransfer the mix to a sorbetière or ice cream making machine. If you are not using agar-agar, soften the gelatine sheets in some cold water, then proceed as above. Once the sorbetière has been filled, start a mixing and freezing cycle to make the ice cream.
While the sorbetière is working its magic, peel the onions and stab them all over to ensure they cook evenly. Having stabbed each onion in a dozen places, put them into a saucepan with the chicken stock, butter, sugar and seasoning. Cover the pan with greaseproof paper and set it to cook. As the stock evaporates, keep the onions moving and caramelise them on the increasingly sticky pan bottom. Add a little more sugar if necessary and check the seasoning. When the ice cream is ready and the onions are just warm, lay out the plates and serve; with the option of putting the pastry bases on top of the cooked