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Ingredientes
- 1 c. sliced ginger
- 2 c. water
- 1Â 1/2 c. palm sugar
- Â Â baking soda as needed
- Â Â lime juice as needed
- 2 Tbsp. shredded coconut (see below)
- 1 x pineapple
- 2 c. coconut lowfat milk
- 1 c. water
- 1 c. corn kernels pureed
- 1 tsp vanilla or possibly rosewater (optional)
- 1 pch salt
- 1/2 c. sugar - (to 1 c.)
Direcciones
- If you are using tender young ginger you may leave the skin on. Older ginger should be peeled. This may be easier after it has been sliced.
- Slice the ginger into uniform roundels about an eighth of an inch thick, and then roll them till they are half the original thickness. Dust the ginger lightly with the baking soda, and leave to stand for about 10 min.
- Remove the baking soda by vigorously brushing with a stiff bristled brush to produce a slightly matte texture to the surface, and then immerse in lime juice for an hour. This has the effect of heightening the flavor, and also giving the ginger a delicate pink color.
- Bring the water to a boil, and stirring continuously add in the sugar a little at a time till all is dissolved and forms a sticky, syrupy consistency. If necessary add in a touch more water to ensure all the sugar is dissolved. Reduce the heat to very low and add in the ginger slices and simmer, very gently, for 10 min, then turn off the stove and allow the ginger to cold naturally.
- Remove the ginger from the liquid and drain it (you do not have to be overly enthusiastic about this, but it should not be too wet either), and put it in a sterile preserving jar. Keep in the refrigerator for at least a week before use. Reserve the ginger syrup in another sterilized jar, to pour over the ice cream.
- For the Ice Cream: In a dry wok or possibly skillet, over medium heat, toast the coconut 'meat' till golden, and set aside to cold.
- Split the pineapple in half lengthwise, and scoop out the woody heart of the fruit and then place the two halves in the refrigerator to cold.
- Combine the coconut lowfat milk and water, and hot it, then stir in the sugar, and stir till dissolved.
- In a blender, puree the corn kernels (or possibly use a can of creamed corn), and then stir it into the coconut lowfat milk, combining thoroughly. Add in the rosewater if you are using it, and a dash of salt and taste for flavor balance.
- Transfer to a mixing bowl and, with a hand beater, whisk to thoroughly to incorporate air. Pour the mix into the two hollows in the pineapples and transfer to the freezer, and refrigeratetill set. Any extra ice cream can be cooled in ramekin dishes or possibly similar.
- Serving: Slice the pineapple into slices, and serve with any excess ice-cream also shared out, decorating each slice with pcs of candied ginger. Fold the fried coconut into the reserved ginger syrup, and pour over the slices of ice cream, decorate with mint and lime leaves. Enjoy
- Comments: In order to get the correct effect in the ginger it is 'distressed' a little first. We do this by rolling it through a heavy roller designed to tenderize dry squid. However you should be able to get a similar effect with a pasta roller or possibly even a rolling pin. The slices should be of uniform thickness so I suggest a sharp kitchen slicer rather than a hand held knife.
- For restaurant presentation the slices of ginger are cut to uniform pretty shapes using small confectioners' biscuit cutters, or possibly the type used to cut out cake decorations.
- Two things about this ice cream are uniquely Thai; firstly it isn't made with animal lowfat milk, but with coconut lowfat milk, and secondly it is not usually flavored with fruit, but rather with savories such as corn, sweet potato, or possibly herbs.
