Ginger ice-cream with white chocolate, pistachio, ginger crisp recipe, Ross Lusted, The Bridge Room, Sydney (2024)

Recipe for ginger ice-cream with white chocolate, pistachio, ginger crisp by Ross Lusted from Sydney's Bridge Room restaurant.

Oct 17, 2012 1:13am

By Ross Lusted

  • 1 hr preparation
  • 45 mins cooking plus cooling, setting
  • Serves 8
  • Ginger ice-cream with white chocolate, pistachio, ginger crisp recipe, Ross Lusted, The Bridge Room, Sydney (1)

    Print

Ross Lusted insists Valrhona Opalys white chocolate is the key to this recipe. "They've taken out a lot of the sugar and it's not sickly sweet," he says. It's available from Simon Johnson only in 3kg bags, but Valrhona Le Blanc, available in 250gm blocks from Simon Johnson, makes a fine substitute. You'll need to begin this recipe a day ahead.

Ingredients

  • 1/3 cup baby red basil cress
  • 24 raspberries (1 punnet), coarsely chopped
  • 1 tbsp finely chopped pistachios
  • 4 slices glacé orange, diced
  • For dusting: pure icing sugar

Ginger ice-cream

  • 500 ml pouring cream (2 cups)
  • 250 ml milk (1 cup)
  • 4 egg yolks
  • 150 gm caster sugar
  • 150 gm crystallised ginger, finely chopped

White chocolate mousse

  • 150 gm couverture white chocolate, finely chopped, plus extra finely shaved, to serve
  • 150 gm pouring cream, warmed
  • 75 gm thick plain yoghurt

Ginger crisps

  • 35 gm unsalted butter, coarsely chopped
  • 60 gm caster sugar
  • 30 gm liquid glucose
  • 30 gm plain flour, sieved
  • 2 tbsp finely chopped crystallised ginger

Lemon curd

  • 75 gm caster sugar
  • 65 ml lemon juice
  • 5 egg yolks
  • 90 gm unsalted butter, chilled and diced

Method

Main

  • 1

    For ginger ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Gradually add milk mixture and stir to combine. Return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-8 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled (20 minutes), then stir in ginger and freeze in an ice-cream machine. Freeze until required. Makes 1.2 litres.

  • 2

    For white chocolate mousse, melt chocolate in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth. Gradually stir in cream, then set aside to cool (20-30 minutes). Stir in yoghurt and refrigerate in a bowl until set (4 hours-overnight). Makes 750ml.

  • 3

    For ginger crisps, melt butter, sugar and glucose in a saucepan over low heat, stirring until combined (2-3 minutes). Gently fold in flour, being careful not to over-work. Set aside to set (1 hour). Preheat oven to 180C. Roll mixture into Jaffa-sized balls, place on a silicone mat or oven tray lined with baking paper and bake until golden (10-12 minutes). Sprinkle with crystallised ginger while still warm and set aside to cool. Makes 18.

  • 4

    Meanwhile, for lemon curd, stir sugar, lemon juice and yolks in a heatproof bowl placed over a saucepan of simmering water until mixture thickens and reaches 72C on a sugar thermometer (10-12 minutes). Remove from heat, place on a tea towel to keep warm and prevent slipping, then whisk in cold butter in 4 batches until incorporated. Cool, cover closely with plastic wrap and refrigerate until required. Makes 280ml.

  • 5

    To serve, place a tablespoonful of white chocolate mousse in each bowl. Top with a scoop of ginger ice-cream, then a ginger crisp (remaining ginger crisps will keep for 4 days). Top crisps with a little piped lemon curd (remaining lemon curd will keep for a week). Sprinkle with basil cress, raspberries, pistachio, white chocolate shards and glacé orange, dust with icing sugar and serve.

Notes

Drink Suggestion: Muscat de St-Jean-de-Minervois, Languedoc, France. Drink suggestion by Joshua Renshaw

The Latest from Gourmet Traveller

  • Chefs' RecipesKafeneion's Greek fillo orange cake with orange syrup (portokalopita)

    Feb 23, 2024

  • Entertaining5 small but mighty wine fridges for the budding collector

    Feb 22, 2024

  • Restaurant Reviews

    Feb 22, 2024

  • Restaurant ReviewsThe best restaurants in Melbourne right now

    Feb 22, 2024

  • Fast RecipesGreek lamb meatballs with orzo, tomato-garlic sauce and fried oregano

    Feb 22, 2024

  • Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024

    Feb 22, 2024

  • Browse All RecipesWhat does it take to make the best hot cross buns?

    Feb 21, 2024

  • Recipe CollectionsBest prawn pasta recipes

    Feb 21, 2024

  • Browse All RecipesPrawns with basil verde and seared scallops seafood platter

    Feb 21, 2024

  • Restaurant NewsThe best new restaurants and bars in Sydney

    Feb 20, 2024

  • Recipe CollectionsBest fig recipes to celebrate the season

    Feb 20, 2024

  • Restaurant ReviewsThe Waratah: Restaurant review

    Feb 20, 2024

  • Destinations6 luxe Queenstown Airbnbs the alpine adventurer should consider booking

    Feb 20, 2024

  • Browse All RecipesRoast pumpkin and fig fatteh with za'atar and whipped feta

    Feb 20, 2024

  • Restaurant NewsThe best new restaurant and bar openings around Australia

    Feb 19, 2024

  • Food NewsGT Food News: Your news wrap for all things food

    Feb 19, 2024

  • Restaurant NewsThe best new restaurants and bars in Melbourne

    Feb 19, 2024

  • Drinks NewsLicence to chill: a sommelier's guide to chilled red wine

    Feb 16, 2024

  • ExplainersHow to make crostata

    Feb 15, 2024

Ginger ice-cream with white chocolate, pistachio, ginger crisp recipe, Ross Lusted, The Bridge Room, Sydney (2024)
Top Articles
Latest Posts
Recommended Articles
Article information

Author: Kieth Sipes

Last Updated:

Views: 6329

Rating: 4.7 / 5 (47 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Kieth Sipes

Birthday: 2001-04-14

Address: Suite 492 62479 Champlin Loop, South Catrice, MS 57271

Phone: +9663362133320

Job: District Sales Analyst

Hobby: Digital arts, Dance, Ghost hunting, Worldbuilding, Kayaking, Table tennis, 3D printing

Introduction: My name is Kieth Sipes, I am a zany, rich, courageous, powerful, faithful, jolly, excited person who loves writing and wants to share my knowledge and understanding with you.