Friday 15th June 2007by rkhooks
Last week’s book signing at la Cocotte went down a storm. We had several little chefs assembling the ‘tea-ramisu’. The kids had to imbibe a green tea genoise with a green tea syrup and then build several layers of genoise with a green tea cream. It got a bit messy but everyone had fun and it all tasted good.
For some reason we were left with plenty of the green tea cream filling. Me, not being one to waste things, I decided to try and make ice cream. I don’t have an ice cream maker, so my way of making ice cream involves just freezing (if you have an ice cream maker and you try this recipe, let me know how it goes).
Fluffy (whisked egg whites), melt in your mouth with a wonderful subtle green tea flavour. This ice cream goes perfectly with the tartness of the raspberry wafers.
For more ice cream recipes check out ‘Scream for Ice cream’ food blog event on Whats for Lunch Honey.
Green tea ice cream
Recipe taken from Sourasack Phongphet (chef of restaurant Ploum) tea-ramisu recipe
5 egg whites
4 egg yolks
1 tbsp green tea powder
A pinch of salt
A packet of raspberry jam filled wafers (e.g. La Paille d