- Ice-cream Ingredients.370ml cream.370ml full cream milk.130g palm sugar (grated or chopped very fine).7 egg yolks.120ml Obento Mirren.1 heaped tablespoon of finely chopped fresh mint.2 Teaspoons of black sesame seeds.
- Birds’ Nests Ingredients.400ml can of TCC Premium Coconut Milk.90g of Hakubaku Organic Soba Noodles.1 dessert spoon of caster sugar.
- A sensational ice-cream imbued with the subtle flavours of Mirren, fresh mint and black sesame. Served sitting in a crispy coconut soba noodle birds’ nest.
- To make the Ice-cream.Combine cream and milk in a saucepan and bring to a simmer over low heat. Using a mixer beat the egg yolks, palm sugar and Mirren till the mixture is pale and the palm sugar is dissolved.Slowly add the heated milk mixture to the egg yolk, sugar and Mirren mixture while beating on a slow speed. Once combined, transfer the liquid back into the saucepan and stir constantly with a spoon over a low heat. Once the custard mixture is thick enough to coat the back of the spoon turn off the heat and allow to cool in the refrigerator. When the mixture is chilled, add the fresh mint and black sesame seeds and transfer to an ice-cream maker. Follow the instructions for the ice-cream maker.
- To make the birds’ nests.Heat the coconut milk and sugar in a saucepan to a simmer. Add the soba noodles to the simmering coconut milk and allow to soften for four to five minutes. Using a sieve, drain the coconut milk from the noodles. Pre-heat oven to 180C (fan forced). To create the bird’s nests, take the noodles and spread them in a network fashion on the outside of seven or eight rounded silicone muffin moulds. Bake in a 180C oven for about 20 minutes or until the noodles have dried and have a light brown crispy texture. Allow the nests to cool and carefully separate them from the mould.
- To serveOnce the ice-cream has fully set, place a scoop or two into a crispy coconut soba birds’ nest. Garnish with a sprig of fresh mint. Serve and enjoy!
Brands and product used
- Obento - Mirin Seasoning
- Hakubaku - Organic Soba Noodles
- TCC - Coconut Milk