'Transition': Thai Green Curry Recipe - Great British Chefs
This sweet and savoury dish from Tom Shepherd is designed to be served as a 'transition' between savoury and sweet. A rich rice pudding is topped with a dense sabayon-esque foam that is infused with...
Ingredients
- 500g of mango purée
- 25g of caster sugar
- 10g of lime juice
- 3g of gellan gum type F
- salt, to taste
- 150g of pudding rice
- 1kg milk
- 1 orange
- 180g of cane sugar
- 200g of coconut purée
- 40g of egg yolk
- 10g of cornflour
- 2 bronze gelatine leaves
- 450g of cream
- salt and vanilla extract to taste
- 200g of vegetable oil
- 30g of wild rice
- salt and icing sugar to taste
- 250g of coconut purée
- 250g of cream
- 75g of glucose powder
- 75g of cane sugar
- 2 lemongrass
- 50g of fresh ginger
- 1/2 chilli
- 4 lime leaves
- 1/4 bunch of fresh coriander
- coriander cress
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