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Cuisine: Japanese

Miso Glazed Turnover With Ginger Ice Cream

By: Nicole H

Ingredients

  • GINGER ICE CREAM-
  • 1/2 Cup plus 2 Tbls of sugar
  • 1/3 Cup water
  • 25g Fresh ginger, grated
  • 1 Cup whole milk
  • 3 Egg yolks
  • 1 Cup thickened cream
  • 1 tsp lemon juice
  • 1 Tbls Shaoxing wine
  • ASIAN PEAR TURNOVERS-
  • 2 Asian pears, diced into 1cm cubes (see notes)
  • 2 Tbls brown sugar
  • 1 Tbls mirin
  • 1 Tbls unsalted butter, melted
  • 1/4 tsp Chinese 5 spice powder
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 2 Sheets puff pastry
  • 1 Large egg
  • 1 Tbls cornflour
  • MISO GLAZE-
  • 1 tsp unsalted butter, melted
  • 1 tsp white miso paste
  • 1/2 Cup pure icing sugar
  • 1 tsp milk
  • LEMON SYRUP-
  • 1/2 Cup lemon juice
  • 1/2 Cup sugar
  • 1/2 tsp lemon zest
  • GARNISHES (optional)-
  • Crystalized ginger, shaved
  • Candied lemon zest
  • Strawberries
  • Mint leaves

Method

  1. GINGER ICE CREAM-
  2. Combine 1/4 cup of the sugar with the water in a small saucepan and bring to the boil, add the grated ginger and reduce to a simmer. Simmer for 5 minutes.
  3. Combine the milk with 2 Tbls sugar and the shaoxing wine, in a medium saucepan and bring to the boil. Once the milk boils remove from the heat and stir in the ginger syrup mixture. Set aside and let steep for 20 minutes. Strain and discard the ginger.
  4. Beat the egg yolks with the remaining 1/4 cup of sugar until the yolks turn pale yellow. Heat the ginger infused milk again, on low heat until hot. Pour the hot milk in a slow steady stream into the beaten egg yolks, beating constantly the whole time to avoid scrambling the eggs. Pour the custard mixture back into the saucepan and cook on low heat, stirring continuously for 6-8 minutes, until the custard thickens to coat the back of a spoon.
  5. Cool the custard quickly- Put a handful of ice cubes into a large bowl. Add a cup or two of cold water and place a smaller bowl on top, pour the custard into the smaller bowl.
  6. Once the custard has cooled stir through the thickened cream. Pour the mixture into a shallow container, cover the top with clingwrap and place in the freezer for 4 hours. Alternatively if you have an ice cream maker pour the custard into the bowl and churn until it freezes.
  7. ASIAN PEAR TURNOVERS-
  8. In a medium bowl combine the asian pear, brown sugar, mirin, melted butter, corn flour, vanilla, salt and five spice, toss until evenly combined.
  9. Whisk your egg in a small bowl. This is your egg wash for the pastry.
  10. Cut your pastry sheets evenly into 4 squares, Add 2 spoons of pear mixture to the centre of each square. Using a pastry brush, lightly brush a little egg over the bottom side and the right hand side of each square. Lift the top left hand corner over to meet the bottom right hand corner of one of the squares. Line up the edges and gently press down on the join to join them together, using the tip of a fork, press the prongs down around the edges to seal them. Repeat with the other squares. You should now have 8 Triangles. Place these on a lined baking sheet and freeze them for 20 minutes.
  11. Preheat your oven to 180c. Remove the pastries from the freezer and brush with the remainder of the egg wash. Cut a few small slits in the top of each pastry to let the steam out whilst cooking. Bake in the oven for 20 minutes or until golden. Remove from the oven and place on a wire rack to cool.
  12. MISO GLAZE & LEMON SYRUP
  13. While the turnovers are cooking whisk the melted butter with the miso until smooth. Add the icing sugar and milk and whisk until you have a smooth, thick but pourable icing.
  14. Bring the lemon juice and sugar to a simmer on the stove and simmer for 5 minutes, remove from the heat, stir in the lemon zest and set aside to cool.
  15. Once the turnovers have cooled drizzle some of the miso glaze over them and set aside until serving.
  16. TO SERVE-
  17. Remove the frozen ice cream from the freezer and let sit for 5 minutes. Place an apple turnover onto a plate with 3 small scoops (or one large scoop) of ginger ice cream. Top with lemon syrup and scatter some crystalized ginger, berries, mint leaves and lemon zest if using.
  18. NOTES-
  19. Most Asian grocery stores have Asian pears available, (We call them Nashi pears in Australia). If you can't find any you can use regular apples instead.
  20. Cooking time does not include freezing the ice cream.

Product used in recipe

  • OBENTO - OBENTO SAUCE - MIRIN SEASONING
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