'Transition': Thai green curry
- Other
- medium
- 4
- 2 hours 30 minutes plus time for chilling the sorbet
This sweet and savoury dish from Tom Shepherd is designed to be served as a 'transition' between savoury and sweet courses. A rich rice pudding is topped with a dense sabayon-esque foam that is infused with chillies, coconut and lime leaves.
Ingredients
Metric
Imperial
Mango sorbet
- 500g of mango purée
- 25g of caster sugar
- 10g of lime juice
- 3g of gellan gum type F
- salt, to taste
Rice pudding
- 150g of pudding rice
- 1kg milk
- 1 orange
- 180g of cane sugar
- 200g of coconut purée
- 40g of egg yolk
- 10g of cornflour
- 2 bronze gelatine leaves
- 450g of cream
- salt and vanilla extract to taste
Crispy rice
- 200g of vegetable oil
- 30g of wild rice
- salt and icing sugar to taste
Thai infused foam
- 250g of coconut purée
- 250g of cream
- 75g of glucose powder
- 75g of cane sugar
- 2 lemongrass
- 50g of fresh ginger
- 1/2 chilli
- 4 lime leaves
- 1/4 bunch of fresh coriander
- 2 bronze gelatine leaves
Garnish
Equipment
- Pacojet or ice cream maker
- iSi whip
- Thermomix
Method
To make the mango sorbet, add the mango purée, caster sugar, lime juice, gellan gum F and salt to the jug of a Thermomix
- 500g of mango purée
- 25g of caster sugar
- 10g of lime juice
- 3g of gellan gum type F
- salt, to taste
Cook out at 98°C for 15 mins on a medium speed
Alternatively, cook the sorbet in a pan to 98°C and then blend with an immersion blender
Once fully cooked out, either freeze the ice cream in a Pacojet container ready to churn, or chill overnight and then churn in an ice cream machine
Add the pudding rice, milk, orange zest and 100g sugar to a saucepan
- 150g of pudding rice
- 1kg milk
- 1 orange
- 100g of cane sugar
Cook out on a low heat until the rice is soft
Once cooked, season with salt and vanilla and allow to cool down
- salt and vanilla extract to taste
Add the coconut purée, remaining 80g sugar, egg yolk and corn flour to a Thermomix jug and cook out
- 200g of coconut purée
- 80g of cane sugar
- 40g of egg yolk
- 10g of cornflour
Once cooked out, add the bloomed gelatine and blend to make sure it's fully dissolved
- 2 bronze gelatine leaves
Lightly whip the cream to a soft peak and fold through the pudding rice and coconut purée mixture
- 450g of cream
For the crispy rice, heat the oil until it’s very hot in a large pan
- 200g of vegetable oil
Add the wild rice and then pass off straight away. Season with salt and icing sugar
- 30g of wild rice
- salt and icing sugar to taste
Next make the Thai infused foam. Add coconut purée, cream, glucose powder, sugar, lemongrass, fresh ginger, chillies, lime leaves to a Thermomix jug and cook out at 90°C for 20 minutes. This can also be done in a pan and then blended with an immersion blender
- 250g of coconut purée
- 250g of cream
- 75g of glucose powder
- 75g of cane sugar
- 2 lemongrass
- 50g of fresh ginger
- 1/2 chilli
- 4 lime leaves
Add the coriander and blend with no heat for a further 5 minutes
Add your bloomed gelatine and blend again, then season to taste
- 2 bronze gelatine leaves
Add to a ISI gun with one charger until as thick as a sabayon
To serve, top the rice pudding with the mango sorbet. Squeeze over some of the thick coconut foam and garnish with crispy rice and coriander cress
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