Ryan's Ice-cream with Miso Butterscotch, Yuzu-Avocado Jelly & Caramelised Spiced Mixed Grains
Cooking time: 30 minutes plus 2 hours chilling time
Serves: 2
Vegetarian: No
Ingredients:
Yuzu-Avocado Jelly
- 2 whole avocaods, peeled, stoned and sliced
- 1 Leaf of gelatine, refreshed in cold water
- 10ml Yuzu*
- 300ml water
Miso-Butterscotch
- 25g Miso paste
- 250g butter
- 200g fine brown sugar
- 50ml mirin
Caramelised Spiced Mixed Grains
- 50g Mixed Grains
- 100g caster sugar
- 1Tbsp salt
- 2 Tbsp dried ginger
- 2 Tbsp ground clove
Ice-cream
- 500ml of your favourite ice-cream, I used vanilla (or make your own!)
Method:
Yuzu-Avocado Jelly
- Boil the prepared avocado for 5 minutes until the flesh becomes very soft and transfer avocado to a seive set over a bowl to catch avocado juice. Firmly press the avocado mixture with the back of a large spoon, squeezing out the green avocado liquid
- When about 50ml of avocado juice has been produced, add the Yuzu and transfer the liquid to a small pot, gently heating. Once boiling point has been reached, add the gelatine leaf to the liquid and remove from heat. Gently stir the gelatine until it has dissolved, and immediately transfer to a shallow dish, such as a bowl or plate and refrigerate for at least 2 hours
Miso Butterscotch
- Spread the miso paste onto a sheet of baking paper in a very thin layer. Bake in the oven at 160 degrees for 15 minutes then set aside to cool
- Transfer baked miso into a food processor and blitz until a fine powder
- Mix together butter, sugar, mirin and the miso powder in the food processor until fully combined together
- Place into a bowl, cover and chill until required
Caramelised Mixed Grains
- In a bowl, mix together all the dry ingredients and lay the mixture evenly out on a sheet of baking paper
- Put in the oven at 200 degrees and cook for 20 minutes
- Remove from oven and allow to cool
- When cool enough to handle, separate the grains with your fingers and transfer to a bowl until required.
To serve:
- Place a few scoops of your favourite ice-cream in a bowl.
- Add a little crunchy miso-butterscotch to the ice-cream, topped with squares of the jelly and a final topping of the caramelised mixed grains.
*Yuzu is an Asian citrus fruit used in Japanese cuisine and tastes like a cross between grapefruit and lime. This can be bought in most Asian supermarkets in liquid form, otherwise use the juice of lemon, lime, grapefruit or a combination of two.