Ingredients: • 1 pint lemon sorbet, softened
• 3/4 cup Irish cider
• 3 ounces Cashel Blue cheese, cubed
Derry Clark, chef-patron of l’Ecrivain Restaurant, Dublin, is one of the city’s most innovative and original cooks. He’s been known to pair this unusual sorbet-like ice, expectedly, with a sweet like an apple tart , and quite unexpectedly with a starter like seared black pudding and apple compote. The lemon-cider-blue cheese combination works as well with a sweet as with a savory, so feel free to experiment with it.
Spoon softened sorbet into a plastic container. Stir in cider and blue cheese, then refreeze until ready to serve. Serves 4.