Asparagus Ice Cream in an Almond-Lemongrass Cookie Cup
|March 30, 2009||Posted by Lauren Keating under Desserts|
The ingredients for this month’s Royal Foodie Joust were tough: Almond, Asparagus, and Lemongrass. I’m not a big fan of almonds and I’ve never really worked with lemongrass before. I love asparagus, but I usually like it prepared simply- just blanches with a little olive oil.
After a lot of thinking, I remembered that I had asparagus ice cream at a Beligan restaurant once and that it was really gI’m much more a fan of almonds in sweet preparations than savory, so I decided that this would have to be the route I would take.
This actually came out really good. The ice cream definitely tastes like asparagus, which is a little weird, but its very tasty! And the cookie cups are just awesome. The cookeis stay pretty pliable, and I found that I also like to shape them around the ice cream… almost like a little cannoli. That way, its really easy to just pick up and bite. I think it would be fun to play around with the ice cream as a componant of a main dish as well… it could be a pretty fun way to get your veggies in!
For the ice cream:
- 2 egg yolks
- 3/4 c heavy cream
- 3/4 c skim milk
- 1/3 c sugar
- 1/2 bunch asparagus, trimmed
Stir together egg yolks and half the sugar. In medium saucepan, heat the cream, milk, and remaining sugar to 175 degrees. Remove from heat. Slowly stir a ladle full of the cream mixture into the eggs to bring them up to temperature. Slowly add the egg mixture to the rest of the cream, stirring constantly. Heat to 185 degrees. Remove from heat, let cool, and then chill for several hours. Meanwhile, boil asparagus until they are pretty soft. Add to food processor and puree, adding a tablespoon or two of water if you need to to get a creamy consistency. Combine chilled custard and asparagus puree. Freeze according to your ice cream makers instructions.
For the cookie cups:
- 2 T butter, softened
- 1/3 c sugar
- 1 egg white
- 2 T flour
- 2 oz almonds, smashed into a course powder
- 1 T lemongrass
- drop vanilla
Preheat oven to 375. In a mixing bowl, cream together butter and sugar. Add egg white. Stir in remaining ingredients. Line a baking sheet with parchment paper. Drop dough into sheet by the Tablespoonful (Cook just 1 or 2 at a time,and leave plenty of room since these will spread a lot.) Flatten out a bit with the back of the spoon. Cook until browned, about 8 minutes. Remove from oven and let cook for a few minutes. Remove from baking sheet with a spatula, and drape over the bottom of a small bowl to shape. Let cool, about 20 minutes, before removing from the bowl. (Yields about 6-8 cookies)
To make the chocolate garnish: melt a few Tablespoons of chocolate chips in the microwave. With a fork, “paint” the melted chocolate onto a sheet of wax paper- I made a crosshatch type shape. Let cool to reharden chocolate (sticking it in the fridge will speed this up). Once rehardened, you can break the chocolate into pieces and use as garnish.
Thanks to the Leftover Queen for hosting this challenge! I had fun!