Ice-Cream Sandwich

By The Weekly

August 7, 2018

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Woo Wai Leong, Chef-owner, Restaurant Ibid says,  “My version embraces Asian flavours, and instead of raspberry, I use goji berries, an ingredient I use a lot. Have fun with this dessert, plate it up messily and haphazardly as you see fit! Better yet, organise all the ingredients in the middle of the table and let your guests design their own ice-cream sandwich!”

  • Prep: 3 hrs
  • Cook: 1 hr

Ingredients

Hokkaido milk ice-cream or vanilla ice-cream

GOJI BERRY JAM

100g dried goji berries, lightly rinsed to

remove sediment in 200g water

30g sugar, or more to taste

30g lemon juice, or more to taste

4 tsps agar agar

PEPPER MERINGUE

(You will have more meringue than you

need for this recipe)

2 egg whites

120g caster sugar

2g black pepper

GINGER SYRUP

200g sugar

200g water

100g fresh ginger, peeled and cut into thin rounds

FRIED LAKSA LEAVES (You will have more than you need)

Laksa leaves, removed from 3 stems

Frying oil

Caster sugar

Flake salt

Directions

GOJI BERRY JAM

1Soak goji berries in water for about an hour or until soft. Heat up water and goji berries in a saucepot until boiling.

2Add agar agar then simmer for 30 mins, stirring constantly to ensure the mixture doesn’t burn. Once a jamlike consistency has been reached, add lemon juice and sugar to taste and let cool.

PEPPER MERINGUE

1Whisk egg whites in a stand mixer at low-medium speed till soft peaks form. Add sugar slowly while increasing the speed to high.

2Once stiff peaks form, add black pepper and mix one last time to evenly distribute the black pepper.

3At this stage, you can pipe the meringue into various shapes. Chef Wai Leong prefers to spread the meringue thinly on baking or silicon sheets to form shards.

4Bake the meringues in an oven preheated to its lowest setting until the meringues are crispy, about 90 mins. Cool and store in a dry place for up to 2 days.

GINGER SYRUP

1Bring water and sugar to a boil until sugar has fully dissolved. Add ginger and bring back to a simmer.

2Take off the heat, cover the pot with cling film and leave to steep till the mixture is at room temperature. Remove the ginger and chill the liquid in the fridge.

FRIED LAKSA LEAVES

1Fry laksa leaves in batches in oil preheated to 170°C and drain on paper towels. Sprinkle with caster sugar and a pinch of salt. Store in a cool and dry place in an airtight container.

2Plate ingredients with scoops of icecream any way you iike – just have fun!

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