Yield
Prep Time
180mins
Cook Time
60mins
Difficulty Level
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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!”

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

GOJI BERRY JAM

01.

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

02.

Add 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

01.

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

02.

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

03.

At 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.

04.

Bake 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

01.

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

02.

Take 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

01.

Fry 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.

02.

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

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