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Green tea & raspberry ice cream sandwich

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
70g sugar
370g mascarpone
1 tbsp green tea powder
A pinch of salt

A packet of raspberry jam filled wafers (e.g. La Paille d’or)
Fresh raspberries for garnish, optional

Serves 4 – 6

Beat egg yolks with half the sugar until pale in colour (= blanchir). Stir in mascarpone and green tea powder until the mixture is smooth. Whip egg whites until stiff, add sugar halfway through and a pinch of salt to ‘fix’ the egg whites. Fold the egg yolk mixture into the egg whites. Pour into container and freeze until solid.

To assemble: Use ‘hot’ knife (run knife under hot water). Cut 2cm thick slices of ice cream and sandwich between wafer. Garnish with a couple of raspberries.

Sandwich glace à la thé vert et framboise

‘Thé-ramisu’ recette de Sourasack Phongphet (chef of restaurant Ploum)

Glace à la thé vert

5 blancs d’oeufs
4 jaunes d’oeufs
70g de sucre
370g de mascarpone
1 c. à c. de thé vert en poudre

Une boîte de Paille d’or aux framboises
Framboises frais

Pour 4 – 6 personnes

Battez les jaunes d’oeufs avec la moitié de sucre jusqu’à ce qu’ils blanchissent. Ajoutez-y le mascarpone et le thé jusqu’à obtenir une crème lisse. Incorporez les blancs d’oeufs battus en neige ferme avec une pincée de sel et le reste de sucre. Mettez la crème dans une bac et congélez-la jusqu’à solide.
Montage: Coupez des tranches (2cm epaisseur) de glace avec une couteau chaude (mettez-la dans de l’eau chaud avant). Faites une sandwich avec les pailles d’or. Servir avec les frais framboises à côté.