Nasturtium, Peas, Coconut and Thai Chile

5 from 1 vote

Here is a nasturtium sorbet recipe with peas, coconut, and Thai chili, that I don't know quite how to describe. It is not a dessert even though it sort of looks like one and has ice cream. I would say it could be served as an amuse or after the main course and before dessert (pallet cleanser).

This dish came about by having a plethora of nasturtiums. This spring they growing wild all over Malibu, so one day I decided to forage about two large bags full of pedals and flowers. What to do with that many nasturtiums? Ice cream! why not? Spring is all about peas, and light flavors.

I paired this with coconut milk vinaigrette, and a spicy Thai chile oil. I have to admit this is definitely a little out side the box but Jp and guests I served it to absolutely loved it.

Jp said it could be something he had in a 3 star Michelin restaurant. That always makes the chef happy. Here is the recipe, I hope you enjoy it!

Ingredients

10 people

Nasturtium Ice Cream

3 cup nasturtiums leaves blanched
1 cup spinach blanched
500 g milk (3 cups)
160 g cream (1 cup)
6 egg yolks
50 g non fat milk powder
50 g glucose powder
25 g trimoline
105 g sugar
5 g salt

Coconut Vinaigrette

1 can coconut milk
1 lime juiced
1 tbsp rice wine vinegar
salt to taste

Thai Chile Oil

20 red chillies chopped
2 cup oil

Garnish

2 oz nasturtium leaves and flowers
2 oz pea sprouts

Peas

1 cup English peas blanched
1 cup snap peas blanched

Nutritional information

Calories: 694kcalCarbohydrates: 27gProtein: 8gFat: 64gSaturated Fat: 16gTrans Fat: 1gCholesterol: 145mgSodium: 269mgPotassium: 363mgFiber: 1gSugar: 19gVitamin A: 1154IUVitamin C: 30mgCalcium: 165mgIron: 2mg

Vitamix

Prep Time 1

Cook Time 30

Total Time 1 30

Servings 10 people

For the Nasturtium Ice Cream

Set up an ice bath. Put milk, cream, milk powder, glucose, and trimoline into a sauce pot and bring to a slow boil until everything dissolves. Meanwhile put sugar and egg yolks into a stand mix and mix for 4 minutes until pale white and fluffy.
Temper milk mixture into the egg yolk mixture. Then place back on the stove and heat stirring until it reaches 170 degrees. Then place into a Vitamix blender with blanched nasturtium and spinach leaves. Puree until smooth and strain through a fine mesh strainer into a bowl.
Place the bowl in the ice bath to chill. Once completely cold place in the refrigerator for 2 hours if you have time otherwise place in a your ice cream maker and spin according to your makers instructions. Once done take out and place in the freezer until ready to use.

For Thai Chile oil

Take and chop all the Thai chiles and place them in a pot. Cover them with the oil and slowly bring the pot up to just a simmer. Then turn off and let it sit for 2 hours. Then pour into an air tight container until ready to use.

For the Coconut vinaigrette

Place coconut milk, lime juice, and rice wine vinegar in a bowl and mix together with a whisk. Season with salt and place in the refrigerator until ready to use.

To Finish

Take a bowl and pour 2 ladles of coconut vinaigrette in the bottom of the bowl. Then season peas lightly with salt and place randomly around the bowl.
Then add a scoop of nasturtium ice cream in the middle. Drizzle 1 tsp of chili oil around everything. Garnish with flowers and pea sprouts. Serve and enjoy!