Lemongrass Ice Cream with Sabayon and Mint Sauce
2 servings
130 minutes
Lemongrass ice cream with sabayon and mint sauce is a true symphony of flavors, combining citrus freshness, creamy tenderness, and spicy Eastern notes. Lemongrass adds sophistication to the ice cream, while the sabayon made from egg yolks with lemon juice and limoncello liqueur adds airiness and richness. The mint sauce completes the dish with coolness and a refreshing touch. This dessert is perfect for summer days when you crave something light yet exquisite that captivates with its harmony and complexity of flavors.
1
Lemongrass ice cream. Mix milk, cream, lemongrass, a third of the sugar, syrup, lemon zest and lemon oil, then heat in a water bath to 85 degrees while stirring. Strain and send to the freezer. Stir every 20 minutes until the ice cream thickens.
- Milk: 200 ml
- Double cream 40% fat: 50 ml
- Lemongrass: 3 stems
- Sugar: 50 g
- Sugar syrup: 40 ml
- Lemon zest: 1 piece
- Lemon-infused oil: 2 ml
2
Dough. Mash butter with powdered sugar, add yolk, flour, cinnamon, star anise, cardamom with chili and mix until homogeneous by hand. Wrap the dough in film and refrigerate for two hours. Roll out two layers 8 mm thick. Bake at 160 degrees for eight minutes.
- Butter: 40 g
- Icing sugar: 20 g
- Egg yolk: 9 pieces
- Wheat flour: 50 g
- Cinnamon: pinch
- Star anise: pinch
- Cardamom: pinch
- Chili powder blend: pinch
3
Mint sauce. Dip mint in boiling water for 10 seconds, cool it down, and blend with water and a spoon of sugar.
- Mint: 40 g
- Water: 1 tablespoon
- Sugar: 50 g
4
Sabayon. Mix the yolks and sugar. Place the mixture over a water bath and stir constantly. When the yolks start to thicken, add lemon juice and limoncello drop by drop, continuing to stir until the mixture is thick but airy.
- Egg yolk: 9 pieces
- Sugar: 50 g
- Lemon juice: 80 ml
- Limoncello: 80 ml
5
Pour sabayon on a plate, add a scoop of ice cream, drizzle with mint sauce, top with more sabayon, cover with a cake layer and gently break it apart with a teaspoon.
