Tonight I used my new silicon moulds to make matcha ice cream with a deconstructed apple crumble inspired by contestant Arum from Masterchef. Arum’s recipe is here.
The Matcha ice cream started with a packet of Matcha ice cream powder. The powder already had sugar and emulsifier in it.
I made a custard with 500ml cream, 1/4 cup milk and 3 egg yolks whisked with 1/4 cup sugar, and then mixed this through with the Matcha powder.
The ice cream is on a baked crumb made with brown sugar, rolled oats, desiccated coconut, flour and melted butter.
I pickled some fresh apple slices in lemon juice. Stewed some apple slices in sugar and water, then strained off the syrup and added balsamic vinegar to make the sauce.
Baked some apple peel strips in the oven at 110c until they went dark brown.
Added all of this along with some toasted coconut flakes and toasted black sesame seeds.
Very happy with the result.