Salad of green papaya, apple and lime with basil and sweet potato – lemongrass ice cream
Serves 4 persons
Ingredients:
- ¼ curly endive (fresh)
- 1 green papaya (fresh, Asian grocery)
- 1 small pot Thai basil (fresh)
- 100 g sugar snap peas (fresh)
- 1 apple (fresh)
- 1 lime (fresh)
- 1 stalk lemongrass (fresh)
- 1 large sweet potato (fresh or frozen)
- Rapeseed oil, pepper, sea salt
- For the sweet potato ice cream:
- 150 g peeled sweet potato (fresh or frozen)
- 250 ml milk
- 2 egg yolks
- 50 g caster sugar
Preparation:
Peel the green papaya and coarsely grate it.
Slice the sugar snap peas into strips and blanch briefly: place in boiling water, and after it returns to a boil (about 30 seconds), remove and rinse under cold water.
Peel the apple, slice it, and cut into fine matchsticks.
Mix the curly endive, papaya, sugar snap peas, and apple. Season with pepper and sea salt, add a dash of rapeseed oil and the lime juice.
Peel the sweet potato, cut into pieces, and cook in lightly salted water. Drain and mash.
Ice cream:
Simmer the milk with some chopped sweet potato until tender. Blend and strain through a coarse sieve.
Whisk sugar and egg yolks into a pale ribbon (“ruban”).
Pour the warm sweet potato milk over the egg mixture and cook “à la nappe” (until it coats the back of a spoon), like a classic custard ice cream base. Strain and cool. Churn in an ice cream maker.
Finishing:
Divide the salad over the plates. Top each with a scoop of sweet potato ice cream and dot with small spoonfuls of mashed sweet potato. Finish with grated lime zest, finely chopped lemongrass, and Thai basil leaves.
Used culinary technique
