- 4
Ingredients
- For the wasabi ice cream:
- 11/2 cup milk
- 1/4 cup single cream (35% fat)
- 1 tbsp powdered milk, skimmed
- 7 tbsp glucose
- pinch ice cream stabilizer
- 2 tsp powdered wasabi
- For the caramelized honey sponge:
- 4 oz honey
- water
- 1 sheet gelatin (previously rehydrated in cold water)
- For the 40% syrup:
- 1/2 cup sugar
- 1/3 cup water
- For the iced lemon powder:
- 1/2 cup lemon juice
- 1/2 cup 40% syrup (see previous step)
- 1 Paco Jet container
- For the neutral caramel:
- 21/2 oz fondant
- 13/4 tbsp glucose
- 13/4 tbsp Isomalt
- For the sansho caramel:
- 4 oz neutral caramel (see previous step)
- pinch powdered sansho
Preparation
Step 1
For the wasabi ice cream:
1. Place all the ingredients in a pan. Heat to 185ºF, stirring continuously until everything is dissolved.
2. Leave to stand in the fridge for 8 hours.
3. Process in the ice cream maker.
For the caramelized honey sponge:
1. Reduce the honey over a low heat until it is dark golden in color. Add water until both ingredients (water and honey) both come to ¾ of a cup.
2. Dissolve the sheet of gelatin and leave it to stand at room temperature without allowing it to set.
3. When it reaches approximately 82ºF, emulsify in the Thermomix and leave to rest.
4. Use a knife to scrape off the foam that has formed.
For the 40% syrup:
1. Mix both ingredients together and bring to the boil.
For the iced lemon powder:
1. Mix both ingredients together, fill the Paco Jet and leave to stand in the freezer for 24 hours.
2. To make the chocolate powder, process the frozen chocolate dish in the Paco Jet for 10 seconds and leave the powder to stabilize in the freezer. Repeat the operation various times
For the neutral caramel:
1. Heat the ingredients over a low heat until they reach 325ºF.
2. Remove from the heat and leave to cool.
For the sansho caramel:
1. Grind both elements together in the food processor to make a powder.
2. Prepare a Silpat liner with 3" circles cut out of a stencil. Sieve the powder over the stencil. Place in the oven at 355ºF for 1 min.
3. Keep the sansho caramel circles in a Tupperware dish with silica gel.
Final Steps & Preparation:
1. When you are ready to serve the dish, place a quenelle of wasabi ice cream in a soup plate and the iced lemon powder opposite.
2. Cover the iced lemon powder with the sansho caramel and top with a spoonful of honey sponge.