Cardamom ice cream with turmeric-flavored tiles, cumin seeds and fennel seeds. (Photo: Tony Jackman)
This recipe was designed as a dessert to follow a curry; fresh, crunchy and refreshing but well spicy too.
1/3 cup / 80 ml flour
½ cup / 125 ml caster sugar + 2 tablespoons
Pinch of salt
1 teaspoon of turmeric powder
½ teaspoon of cumin seeds
½ teaspoon of fennel seeds
3 large egg whites
2.5 tsp. Tbsp / 37.5 ml butter, melted
3 additional tablespoons of melted butter for the parchment paper
A little milk, if needed
Allow yourself time for the batter to rest (see below).
Sift the flour twice into a large bowl, or even a third time. This is the key to having a light dough that spreads effortlessly during baking.
Incorporate the sugar and salt into the flour, then whisk in the egg whites (be careful not to let any drops of yolk penetrate) and the 2 ½ tablespoons of melted butter, quickly. Stir in the turmeric and the seeds.
Let the dough rest for 90 minutes.
You want the mixture to be fairly runny, not stiff.
Preheat the oven to 180℃.
With the remaining butter, generously grease 3 or 4 sheets of parchment paper (on separate baking sheets if you have enough, or repeatedly use the same pan but with clean, freshly buttered parchment paper). Use more butter if you like.
About 1 filled tablespoon should make a tile. Pour 1 tablespoon of batter onto part of the buttered parchment paper (which now covers a baking sheet), using your eye to estimate its spread.
Use a finger dipped in a little cold milk to spread them in a circle about the diameter of a small saucer, as evenly as possible.
Leave enough space between each one for them to spread out in the oven. Four to five tiles is all you want in one set.
Have a cylindrical object handy, such as the handle of a wooden spoon or a thin rolling pin.
Bake for 8 to 10 minutes. Taking them out of the oven, wrap a tile around the handle of a wooden spoon or other object, pressing down lightly on the edge and holding it on a board. Let it sit and harden while you repeat this with the rest of them. Remove the spoon for repeated use. You can use several spoons / wooden objects or drape tiles over small bowls or upturned glasses, to make small tile “bowls” in which to serve ice cream or cold pudding.
Repeat this process with the rest of the dough; it should take three batches.
Sometimes the cool cooking air hardens some of the flat tiles in the pan before you can unmold them. If this happens, put it back in the oven for a minute to soften it again.
Cardamom ice cream
6 large egg yolks
¾ cup / 180 ml powdered sugar
1 and ¼ cups / 310 ml whole milk
1 and ¾ cups / 430 ml cream, not whipped
¼ teaspoon of salt
16 cardamom pods
Whisk the egg yolks in a metal bowl with ½ cup of the sugar until creamy and pale yellow. Put aside.
In a saucepan, heat the cream, milk and the rest of the powdered sugar with a touch of salt, over very low heat. Add the whole cardamom pods. Stir until the sugar has dissolved, then leave on the lowest heat possible, or off, for 10 minutes, stirring occasionally, so that the cardamom infuses the milk. Taste it every now and then until the cardamom flavor is to your satisfaction. Remove and discard the pods, counting them to know that there are none left.
In a fine stream, pour the milk mixture into the bowl along with the creamed egg and sugar mixture, stirring constantly, until combined. Pour it into the saucepan and return to low heat, stirring or whisking all the time, until it thickens into a custard-like cream and covers the back of a dessert spoon.
Pour it into a metal bowl (I use the same stainless steel I used to mix the egg yolks and sugar) and put it in the freezer. I find this recipe freezes perfectly, without needing to stir every two hours.
Remove it from the freezer about 10 minutes before serving, so that it softens slightly. DM / TGIFood
To learn more about Tony Jackman’s book, foodSTUFF (Human & Rousseau), please email him at [email protected]
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This notice was published: 2021-05-12 10:59:48