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Curry Leaf & Pepper Ice Cream with Solkadhi Granita, Charred Pineapple, Pumpkin and Peanut Butter Puree and White Pepper Meringue Twigs
Recipe by Depinder Chhibber
Try Depinder Chhibber's Curry Leaf & Pepper Ice Cream with Solkadhi Granita, Charred Pineapple, Pumpkin and Peanut Butter Puree and White Pepper Meringue Twigs today!
- Steps
- Ingredients
Ingredients
White Pepper Meringue Twigs
Curry Leaf and Pepper Ice-Cream
Smoked Solkadhi Granita
Pumpkin and Peanut Butter Puree
Charred Pineapple
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Steps
- Preheat the oven to 100°C. Line a baking tray with a silicon mat.
- Pre-chill the ice cream machine.
- For the White Pepper Meringue Twigs, in a stand mixer fitted with a whisk attachment, add egg whites and whip on a medium speed. When the eggs whites start to foam, add half the caster sugar and then 30 seconds later, add the remaining. Continue to whip until stiff meringue forms. Add white pepper and whisk for a further 30 seconds.
- Spread a 3-4mm layer on a Silpat mat. Using a chocolate comb, scrape from end to end, forming thin lines. Bake for 30-40 minutes then set aside to cool at room temperature.
- When ready to serve, release thin matchsticks of meringue by turning the silicon mat upside down and slowly pull the meringue sticks off the mat - it is alright if it breaks. Store in an airtight container until assembly.
- For the Curry Leaf and Pepper Ice-Cream, in a saucepan on a medium heat bring the cream, milk and curry leaves to a boil. Remove from heat and steep for at least 10 minutes.
- Meanwhile, in a medium bowl whisk together egg yolks and caster sugar.
- Pour the cream mixture slowly, whisking continuously and then transfer back into the saucepan and cook to 82°C.
- Blend the mixture in a high-speed blender until the curry leaves are blended well. Strain and chill the mixture for 15 minutes in the freezer.
- Churn according to the manufacturer’s instructions, once churned transfer into a sealable container and set aside in the freezer.
- For the Smoked Solkadhi Granita, heat the milk in a small saucepan. Once it reaches simmering point, lower the heat and add vinegar, stir to combine. When it starts to curdle, turn off the heat and cover for 5 minutes.
- Strain the whey into a bowl. Discard the curds.
- Meanwhile, add the kokum to 1 cup of boiling water to soak for 10 minutes. Strain into a wide saucepan with a lid, add ginger and season with salt and sugar - it should be sweet and tangy. Heat gently if the sugar hasn’t dissolved.
- Add a piece of charcoal to a heatproof bowl and place into the saucepan. Cover and smoke for 1 minute.
- Once smoked, add the whey and balance with more sugar, if necessary. Transfer to a shallow tray and freeze for 1 hour, or until frozen.
- Once frozen, use a fork to scrape the top to form a granita. Transfer to a sealable container in the freezer.
- For the Pumpkin and Peanut Butter Puree, peel the pumpkin and cut into 15-20mm cubes.
- Add butter to a frypan on medium heat. When melted, add the pumpkin and cook for 10-12 minutes until soft and lightly brown on all sides.
- Add the peanut butter, salt and a generous pinch of sugar to bring out the sweetness.
- Cool and place in a bullet blender, blend to a smooth puree then pass through a strainer and set aside until serving.
- For the Charred Pineapple, slice the pineapple lengthways, either side of the core. Cut into crescents that are 5mm thick. Cut at least 24 slices.
- Add butter to a wide frypan on a medium heat. Add the pineapple slices and cook on both sides until lightly browned on both sides, then remove from pan.
- Sprinkle sugar generously all over the cooked pineapple slices and return to the pan. Cook until caramelised and dark brown but not burnt.
- To assemble the dessert, add 2 tablespoons of the pumpkin puree on the base of each bowl. Place 5-6 caramelised pineapple slices on top. Add a quenelle of the ice cream and place the meringue twigs around the quenelle. Sprinkle 1-2 tablespoons of granita on top and serve immediately.
