Langoustine ice cream with wasabi leaf tempura crisps, pistachio crumble and fried kombu, Dutch Wasabi

Ingredients

Langoustine ice cream

• Langoustines (meat and shells)
• Vanilla ice cream base

Wasabi leaf crisp

• Wasabi leaf
• Tempura batter
• Oil (for deep-frying at a low temperature)

Crumble

• Pistachio

Kombu garnish

• White shiroita battera kombu
• Kaffir lime leaf powder
• Oil (for frying)

Finishing touches

• Sakura cress
• Fresh yuzu zest

Method

Langoustine extract and ice cream

1. Clean the langoustines under running water and remove the meat.
2. Place the shells and remaining parts in a pan with water and leave to simmer gently to create a flavourful extract.
3. Strain the extract so that only the liquid remains and incorporate this into a vanilla ice cream base.
4. Churn into ice cream.

Crispy wasabi leaf

1. Dip the wasabi leaf in tempura batter.
2. Deep-fry at a low temperature until crisp.
3. Drain.

Pistachio crumble

1. Prepare a pistachio-based crumble.

Deep-fried kombu

1. First cut the white kombu into thin strips and then deep-fry them in oil until crisp.
2. Sprinkle with Kaffir Lime Leaves powder.

Presentation

1. Place the wasabi leaf tempura crisp on the plate.
2. Place or spoon the langoustine ice cream on top.
3. Scatter the pistachio crumble around the edge.
4. Add the fried white kombu.
5. Finish with Sakura Cress.
6. If desired, grate fresh yuzu zest over the dish for extra freshness.

Note

• Fresh yuzu is only available when the fruit is in season. A mix of citrus zests can be used as a substitute, for example orange, grapefruit, lemon or mandarin.

Recipe: Eric Miete & Dutch Wasabi