| For the Lemongrass Ice Cream: |
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500 g. lemongrass stalks, cleaned and cut into large peices |
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350 g. heavy cream |
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1036 g. whole milk |
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280 g. sugar |
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80 g. non-fat milk powder |
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5 g. PreGel Nitro ice cream stabilizer |
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60 g. egg yolks |
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| Method for the Lemongrass Ice Cream: |
| 1. |
Process the lemongrass in a Waring food processor until broken down into a straw-like consistency. Combine the lemongrass with heavy cream and milk in sauce pan and bring to simmer. Steep for 20 to 30 minutes. Combine the sugar, non-fat milk powder, and stabilizer. Bring the lemongrass mixture back to a boil and add combine with the dry ingredients using an immersion blender. Temper in the yolks and cook to 85°C. Strain through a chinois into an ice bath. When the final mixture is cool, spin in a Bravo ice cream machine according to the manufacturer’s instructions and reserve. |
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| For the Lemon Shortbread: |
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10 g. The Perfect Purée Lemon Zest, thawed |
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500 g. all-purpose flour |
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200 g. confectioner’s sugar |
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377 g. cold butter |
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| Method for the Lemon Shortbread: |
| 1. |
Combine the flour, sugar, butter, and zest in a Hobart stand mixer with the paddle attachment on low speed until dough comes together. When the dough comes together, remove from the mixer, roll to 1 centimeter thick, and dock dough. Cut a large circle, then cut into 6 wedges; chill for one hour or up to overnight. Bake at 350°F for 7 minutes, cool, and reserve. |
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| For the Ginger Fig Compote: |
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25 g. The Perfect Purée Lemon Zest, thawed |
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75 g. The Perfect Purée Ginger Puree, thawed |
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290 g. sliced, dried Smyrna figs |
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100 g. sugar |
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500 g. water |
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| Method for the Ginger Fig Compote: |
| 1. |
Clean and slice the figs. Combine the sugar and water in a saucepan over medium heat to make a light syrup. Add in the Lemon Zest and Ginger Puree. Cook until all the syrup is absorbed by the figs. Cool for one hour or up to overnight and reserve. |
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| For the Blackberry Coriander Glaze: |
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405 g. The Perfect Purée Blackberry Puree, thawed |
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6 g. fresh ground coriander seeds |
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210 g. neutral glaze |
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150 g. water |
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| Method for the Blackberry Coriander Glaze: |
| 1. |
Grind the coriander seeds in a Waring spice grinder. Combine with the puree, glaze, and water in a sauce pan over heat and whisk until dissolved. Strain through a chinois, cool, and reserve. |
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| To Assemble and Serve: |
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Streak the plate with the Blackberry Coriander Glaze. Shingle the Lemon Shortbread wedges at a diagonal. Add a dollop of Ginger Fig Compote. Add a quenelle of the Lemongrass Ice Cream. |
