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Mango Sticky Rice and Cardamom Ice Cream
- Steps
- Ingredients
Ingredients
Cardamom Ice Cream
Sticky Rice
Coconut Cream Sauce
Pistachio Crumb
To garnish
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Steps
- Preheat the oven to 180°C. Line a small baking tray with paper.
- Pre-chill the ice cream machine.
- To prepare the Cardamom Ice Cream, in a stand mixer with a whisk attachment, combine the egg and sugar until it becomes a pale and golden. Add the milk, cream, and cardamom, beat until combined. Transfer to an ice cream churner, set to the ice cream setting.
- When finished, transfer ice cream to 7cm diameter silicone dome moulds, place in the freezer for at least 60 minutes or until set.
- To prepare the Sticky Rice, wash the rice 4 times in cold water and drain. Add to the pressure cooker with water, set the pressure cooker to cook on rice setting. Release steam and transfer sticky rice to a baking tray. Spread thinly and transfer to a freezer for 15 minutes to cool down, then transfer to the fridge.
- To prepare the Coconut Cream Sauce, combine all ingredients in a saucepan on a medium heat. Heat until salt and sugar dissolve. Take off heat, transfer into a container, refrigerate until needed.
- To prepare the Pistachio Crumb, transfer pistachios onto a lined baking tray, roast pistachios at 180°C for 10 minutes, shuffling them around halfway. Allow to cool and transfer to a small food processor with salt, blitz into a rough crumb. Set aside.
- When ready to serve, peel each mango and cut the cheeks off the seed. Slice the cheeks into 3mm slices widthways across the mango.
- Transfer the cooled sticky rice into a bowl, add 100ml of the coconut cream sauce and mix until well combined.
- To serve, select two 25cm plates. Place a 7cm diameter stainless steel mould ring in the centre of one 25cm plate. Taking care not to press the rice too firmly into the mould, add the sticky rice into the mould ring, filling 35mm high. Carefully remove the mould. Decoratively fan four mango cheek slices around the sticky rice. Drizzle 4 tablespoons of the coconut cream sauce between the base of the sticky rice and the mangoes. Scatter the pistachio crumb on top of the sticky rice and a little bit on top of the mangoes. Repeat for the other plate.
- Place 5 marigold flower petals on top of the sticky rice and arrange one edible gold sheet. Take the cardamom ice cream out of the mould, place it on separate plates and garnish with the pistachio crumble on top of the ice cream. Share each plate between four people.
