Cherries in Riesling with goat’s cheese ice-cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Use a goat’s cheese that has a soft, oozy texture, not one that is dry and crumbly. Make the ice-cream on the day of serving.


  • 1 kg ripe but firm, sweet cherries
  • 1 bottle (75 cl) Riesling
  • 100 g caster sugar
  • 1 vanilla pod, split in half
  • 1 tablespoon grenadine
  • 7 teaspoons arrowroot mixed with 4 teaspoons water
  • Wholemeal tuiles or Brittany sablés for serving


Stone the cherries, keeping them as whole as possible. Set the cherries aside in a bowl. Put the stones in a heavy polythene bag and set them on a wooden board. Hit with the base of a heavy pot to crush them coarsely. Pour the crushed stones into a saucepan and add the wine, sugar, vanilla pod and grenadine. Bring to the boil, stirring to dissolve the sugar. Remove from the heat, add the arrowroot mixture and bring back to the boil, stirring until thickened. Strain the syrup over the cherries through a fine sieve. Cover and set aside in the fridge to macerate for 2-3 hours.

Meanwhile, make the ice-cream. Put the sugar and 200 ml water in a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and leave to cool completely. Put the goat’s cheese in a bowl and mash it, then whisk in three-quarters of the cold sugar syrup until smooth. Continue adding the rest of the syrup gradually, tasting the mixture as you go - it should have a good flavour of goat’s cheese and be just sweet enough. A little lime juice may be needed to add a touch of sharpness. Press through a sieve. Pour into an ice-cream machine and freeze. Once softly frozen, transfer to a freezerproof container and put into the freezer to ‘mature’ for an hour or so. If freezing for longer than 1 hour, transfer the ice-cream to the fridge 20 minutes before serving to soften slightly.

To serve, ladle the cherries and syrup into soup plates and add a quenelle or scoop of ice-cream to the centre of each. Serve with tuiles or sablés.