Gastronomixs

Green curry, matcha, and citrus ice cream

In this recipe, the egg yolks and sugar are beaten au ruban. The French term au ruban means ‘to form ribbons'. In this case it means beating egg yolks and sugar together until they bind and form an airy, pale mass. 

Creation by Sander Wever, Hotel Café Restaurant Nap, West-Terschelling.

Green curry, matcha, and citrus ice cream

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Ingredients

150

ml

milk

350

ml

cream

1

tsp

green curry paste

1

tsp

matcha powder

2

 

limes, juice and zest

160

g

egg yolks

150

g

sugar

Preparation method

  • Combine the milk and cream with the green curry, matcha, and lime and heat on the stove.
  • Simmer gently on a low heat for 20 minutes.
  • Pass the cream mixture through a fine-meshed sieve.
  • Use a planetary mixer to beat the egg yolks and sugar au ruban.
  • Bring the cream mixture to the boil and then add it in a thin stream to the ruban, stirring continually.
  • Sieve the mixture and beat it to cool it.
  • Churn into ice cream using the ice cream maker. 

Serving suggestions

  • As a component in a starter with salmon or tuna.
  • As a component in a dessert with tropical fruit.
  • As a component in a dessert with coconut and banana. 

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