JASMINE PICE PUDDING PUREE
- 500g Basmati Rice
- 2000g Whole Milk
- 100g caster Sugar
- 50g jasmine tea
Jasmine Ice Cream Sandwich with lychee and Raspberry
Amy Stoyel
29th April 2024
Jasmine Ice Cream Sandwich with lychee and Raspberry
135 min
From Gouqi's seasonal dessert menu
Ingredients
JASMINE PARFAIT
- 525g jasmine Rice Pudding puree
- 255g egg yolks
- 280g caster sugar
- 825g Whipping cream
JASMINE SABLE
- 640g Butter
- 320g caster sugar
- 40g egg yolk
- 800g Gluten Free Buckwheat Flour
- 40g Jasmine Tea
- 8g xanthan gum
RASPBERRY GEL
- 1kg Raspberry Puree
- 170g Caster Sugar
- 12g Agar agar
- 2g citric acid
LYCHEE SORBET
- 1kg Lychee puree
- 350g Caster sugar
- 800g water
- 120g powder glucose
- 7g super neutrose
- 30g trimoline
ITALIAN MERINGUE
- 100g egg whites
- 200g caster sugar
RASPBERRY LYCHEE JASMINE TEA
- 50g Caster Sugar
- 50g Glucose
- 600g Water
- 8g jasmine tea
- 180g lychee puree
- 500g Frozen Raspberries
Method
JASMINE PICE PUDDING PUREE
Bring the milk and Jasmine tea to the boil and leave to infuse for 15mins
Strain through a chinois
Lightly toast the rice in a dry pan over a medium heat for 1-2 minutes.
Add the milk and sugar to the pan and slowly bring to the boil
Transfer to a half gastro and place in the oven at 150oC, 3 fan, 100% moisture. Bake for 20 - 25 minutes until the rice is soft
Transfer the baked rice to the Thermomix and blitz for 5+ minutes until a smooth puree.
Pass through a chinois
JASMINE PARFAIT
Warm the rice pudding puree in vacpac bag a pan of boiling water
Make a pate a bombe with sugar syrup to 118oC
Fold pate a bombe into the rice pudding puree
Fold in the cream
Pipe into the moulds
JASMINE SABLE
Blitz 400g Flour and Jasmine tea together until the tea is a fine powder
Mix the butter and sugar together with a paddle until pale and fluffy
Add the egg yolk
Add the jasmine flour, remaining flour, and xanthan gum into the mixture using the mixer with paddle
Divide the dough into four (450g) and roll thin between parchment paper
freezer in sheets
Bake at 165oC, Fan 3, 100% humidity for 8 mins. Cut with cutter then bake for 5mins more
RASPBERRY GEL
Bring 300g raspberry puree to the boil
Mix the agar agar into the sugar
Whisk the sugar mixture into the puree and boil for 1min
Take the pan off the heat. Add the remaining 700g puree and citric acid
Put on a tray in the blast chiller
Once completely set, blitz in the vitamix until completely smooth
Pass through a chinois and tidy in piping bags in the freezer
LYCHEE SORBET
Mix together the sugar, super neutrose and powders glucose
Bring water and trimoline to 45oC
Add the sugar mixture and take to 85oC
Chill syrup
Blend syrup with puree in the thermo mix
Pass and freeze
ITALIAN MERINGUE
Add water to the sugar. Bring to 121oC
Whisk the egg whites to a stiff peak and pour in the sugar syrup
Whisk until thick ,smooth and cool
Pipe straight away
RASPBERRY LYCHEE JASMINE TEA
Bring the sugar, glucose and water to the boil and add the white tea and leave to infuse for 10mins
Strain through a chinois
Add the lychee puree and raspberries
Put in a metal bowl, cover with cling film and heat over a bain marie for about 1 hour, until all the juice has come out of the raspberries
Pass through a chinois do NOT push the mixture. Allow to drip through.
Chill and Serve cold
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