Add a bit of kick to your frozen summer treats with this Italian-style sorbet flavored with cardamom-infused basmati rice and Thai red curry paste. Try it with a drizzle of sweet coconut cream and serve with a slice of carrot cake and fresh pink grapefruit. Our Thai red curry and cardamom sorbet is a surprise pairing that’s sure to delight!
Thai red curry and cardamom sorbet (8 servings)
Thai red curry and cardamom sorbet
- 100 g basmati rice
- 500 g whole milk
- 60 g granulated sugar
- 3 green cardamom pods
- 15 g Thai red curry paste
In a small saucepan, combine the basmati rice with the whole milk, sugar and cardamom pods. Stir and bring to a boil, then reduce heat and simmer for 20 minutes. Next, whisk in 15 grams of Thai red curry paste and simmer for a few more minutes. Strain the mixture using a sieve and discard any solids.
Transfer the mixture to an ice cream maker once it has cooled.
Coconut cream sauce
- 100 g coconut cream
- 1 tbsp lemon juice, freshly squeezed
- 1 g guar gum
In a small mixing bowl, combine the coconut cream with fresh lemon juice and guar gum. Cover and transfer to the refrigerator. Reserve until ready to use.
Candied grapefruit zest
- 2 pink grapefruits
- 100 g grapefruit juice
- 100 g water, chilled
- 100 g sugar
Using a zester, remove the zest from one of the grapefruits. Transfer the zest to a small saucepan filled with chilled water. Bring the water to a boil and then drain the water. Repeat this step once more, then reserve and set aside.
In a small saucepan over medium heat, combine 100 grams of chilled water, 100 grams of sugar and 100 grams of grapefruit juice. Bring the mixture to a boil and stir to fully dissolve the sugar. Reduce heat and stir in the grapefruit zest. Simmer until the peels turn translucent.
Meanwhile, peel and supreme the grapefruit into segments, removing the pith.