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.