Gastronomixs

The many flavours of jasmine, fried sticky rice, jasmine rice sorbet, lime, lychee

Sidney Schutte was just 22 years old when he started working at De Librije restaurant. Before starting at this fine-dining restaurant, he had several years of experience working at different restaurants and hotels in Belgium and the Netherlands. In total, he has worked ten years in the kitchen of De Librije and Librije's Zusje in the Dutch city of Zwolle. During this time, De Librije was awarded a second and third Michelin star. This experience helped him with the creative process needed for developing and perfecting dishes. Then, in 2009, he felt that he was ready to take on a new challenge and was offered a job in Hong Kong. Here, he worked as the right hand to Richard Ekkebus at fine-dining restaurant Amber. During this time he learned a great deal about Chinese cuisine.

Since 2014, Sidney has been the chef at Librije's Zusje Amsterdam, located at the Waldorf Astoria Amsterdam. The restaurant was awarded two Michelin stars just seven months after opening. Schutte uses the classical French kitchen as his basis and adds Asian influences. He adds a personal signature to his dishes and preparations by using local products and combing these with ingredients from the Asian kitchen.

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

The many flavours of jasmine, fried sticky rice, jasmine rice sorbet, lime, lychee

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Ingredients

500

g

whipping cream

280

g

sugar

280

g

egg yolk

6

leaves

gelatin

1

l

lychee coulis

120

g

sugar

120

g

water

50

g

glucose

500

g

jasmine rice

1.5

l

milk

20

g

shiso leaves

250

ml

lychee juice

50

g

apple juice

180

g

sugar

30

g

powdered egg whites

120

g

condensed milk

25

g

jasmine syrup

320

g

whipping cream

200

g

whole milk

10

g

gelatin

 

 

jasmine flowers

 

 

spun sugar

500

g

lychees, fresh

 

 

salt

 

 

lime juice

300

g

rice

 

 

sugar

Preparation method: lychee foam
  • Mix together the ingredients, except for the gelatin and lychee coulis, in the thermo blender and cook at 80°C.
  • Add the six leaves of soaked gelatin and leave to cool.
  • Add the 1l of lychee coulis and leave to cool.
  • Transfer the mixture to a siphon and aerate with one cartridge.
  • Pipe the foam into the nitrogen when ready to serve.
Preparation method: fried sticky rice
  • Allow the rice to soak in cold water for four hours.
  • Drain the rice and steam at 100°°C for fourteen minutes.
  • Season to taste with sugar and fry in a pan until crispy. 
Preparation method: lychee compote
  • Clean the lychees and cut the brown membrane from the seed.
  • Season the lychees with salt and lime juice.
Preparation method: lychee meringue
  • Whisk together all the ingredients and spread into a thin layer.
  • Allow to dry overnight. 
Preparation method: jasmine rice sorbet
  • Boil the sugar with the water and glucose and set aside to cool.
  • Boil the rice in the milk with the shiso leaves and finely mix in a blender. Blend with the sugar mixture.
  • Freeze at -20°C for 24 hours.
  • Just before serving, churn the sorbet in the Pacojet or Frix-Air. 
Preparation method: jasmine milk jelly
  • Boil together all the ingredients, except for the gelatin.
  • Add the gelatin that has been soaked in cold water and allow to cool.
Finishing & presentation
  • Arrange the various components on the plates.
  • Garnish with the jasmine flowers and spun sugar.

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