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Chilli Oil Ice Cream With Coconut Sago Pudding And Lychee Lime Granita
Recipe by Depinder Chhibber
Try Depinder Chhibber's Chilli Oil Ice Cream With Coconut Sago Pudding And Lychee Lime Granita today!
- Steps
- Ingredients
Ingredients
Chilli Oil Ice Cream
Lychee and Lime Granita
Coconut Sago Pudding
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Steps
- Pre-chill an ice cream machine.
- For the Chilli Oil Ice Cream, add cream, milk and glucose syrup to a saucepan on a medium heat. Bring to a simmer.
- In a bowl, whisk together egg and sugar. Add the cream and milk slowly, whisking continuously.
- Whisk in the chilli oil and mix well. Cover the surface with cling film and allow to cool in the fridge for 30 minutes.
- When cool, add the cooled chilli oil anglaise into the ice cream machine and churn according to the manufacturer’s instructions. Transfer to a sealable container and set aside in the freezer.
- For the Lychee and Lime Granita, add all the ingredients to a blender. Blend for 2-3 minutes until a smooth puree. Taste and adjust the seasoning, adding more lime juice if necessary.
- Strain and pour into a flat tray and chill in the freezer until frozen.
- For the Coconut Sago Pudding, add the sago to a saucepan of boiling water and cook for 15 minutes or until the pearls start to become transparent, stirring occasionally.
- Strain the sago and wash under cold water, set aside.
- Meanwhile, in a separate saucepan add the coconut milk, milk, coconut sugar and salt. Cook for 7-9 minutes on a medium heat until it starting to thicken, then add the sago pearls. Mix well and adjust seasoning - it should be sweet with a tinge of saltiness.
- To serve, dice the extra lychees. Pour a ladle full of coconut sago pudding on the base of a bowl, add pieces of fresh lychees in a circle.
- Spoon the granita around the sides and place one quenelle of the ice cream in the centre.
