Ingredients

 
12 people

Pate a Choux Dough(cream puff dough)

  • 1 cup flour
  • 1 cup milk (or water)
  • 1 stick butter
  • 2 tsp sugar
  • 1/4 tsp salt
  • 4 eggs

Basil-Lemongrass Ice Cream

  • 1 1/2 cup milk
  • 1 1/2 cup heavy cream
  • 4 egg yolks
  • 1 cup sugar
  • 1/2 stick vanilla bean split in half
  • 1/2 cup sweet basil leaves
  • 1/2 cup lemon basil leaves
  • 2 small stalks of lemongrass

Mulberry Jam

    Nutritional information

    Calories: 279kcalCarbohydrates: 29gProtein: 6gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 166mgSodium: 106mgPotassium: 131mgFiber: 1gSugar: 20gVitamin A: 738IUVitamin C: 1mgCalcium: 96mgIron: 1mg

    Prep Time 45 mins
    Cook Time 30 mins
    Total Time 1 hr 15 mins
    Servings 12 people

    For the Basil Lemongrass Ice Cream

    • Place the egg yolks in a stand mixer and turn on medium speed.  Slowly pour in your sugar.  Whip for about 4 minutes until light and fluffy. Meanwhile for the ice cream base start by release the aromas of the lemongrass by taking the back of your knife and cracking the stalks of the lemongrass. 
      Then place them in the pot along with all the milk, cream, and vanilla bean (you might have to cut the lemongrass stalks in half if they are really long).  Bring the mixture slowly to a boil and turn off.  With a ladle, temper your eggs by ladling a little of the milk mixture (trying not to get the lemongrass if possible) into the eggs, until you have about half of your milk mixture mixed in the eggs.
      Then take the mixing bowl with the egg mixture and pour back into the pot of milk lemongrass mixture using a spatula to scrape the sides.  Turn the heat back on low and stir for about 5 minutes and then turn off.  You can let the mixture cool to room temperature if you have the time, (to steep the lemongrass more) or strain off into a bowl inside a ice bath to cool down fast. 
      Once the mixture is cool you can take your mixture to the blender (vitamix) and puree with all the basil leaves until really smooth and green.  Place the mixture back in the ice bath or in the refrigerator until completely cold.  Then place in your ice cream make until done.  Then place in a container and place in the freezer.
      Preheat Oven 400 degrees

    For the Profiteroles

    • Preheat oven to 400 degrees,  In a small pot add milk, butter, sugar, and salt.  Bring to a simmer. As soon as the butter has completely melted stir in the flour with a wooden spoon and turn down the heat to low. Incorporate all the flour thoroughly and cook for about 1 minute.  
      Transfer the dough to a stand mixer with a paddle attachment. Turn on medium speed for a minute and then turn down to low speed.  Crack the four eggs into a measuring cup and add them to the dough one at a time.  Make sure the egg completely incorporates before adding the next egg.   Continue until all the eggs have been added.  Then take the dough and place in a pastry bag fitted with a plain tip.  
      On a sheet pan lined with  parchment paper pipe small rounds of the dough.  If the tops of the rounds have a tip from piping take your finger with a little water on it and push it down lightly.  If you don't have a piping bag just use two spoons or ice cream scoop. Once the sheet pan is full of the cream puffs, place them in the oven and immediately turn down to 350 degrees bake for about 30-35 minutes until light brown. Then turn down the oven to 325 and bake for another 15 minutes. Take out and let them cool completely.
      To Finish,
      To put together simply cut the profiteroles in half and place a small scoop of the basil ice cream in the middle.  Top with a spoonful of mulberry jam and enjoy!
      Profiteroles with basil and lemongrass sorbet mulberry jam

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