Jellyfish and lemongrass ice cream
You can buy edible jellyfish from lots of Chinese stores. Either get the big packs that need soaking in cold water to de-salt, or the ‘instant’ packs which are ready-to-eat.
Ingredients
4 stalks of lemon grass, outer leaves peeled away
200ml double cream
200ml coconut milk
150ml whole milk
100g prepared jellyfish
4 eggs, yolks only
100g caster sugar
Grated zest of one lime
To serve: fresh coriander leaves
Method
1.Grate the lemongrass
2.Mix it together with the cream, coconut milk and whole milk.
3.Place it in a small pan and bring it to boiling point, then turn the heat off and allow it to cool for a few minutes
4.Meanwhile, drain and finely chop the jellyfish
5.Whisk the egg yolks and sugar together until pale, then add the creamy lemongrass mixture and combine them all in a saucepan. Heat over a low flame stirring all the time, until the mixture has thickened to a single cream consistency. This usually takes 2-5 minutes, but be careful not to heat it too quickly or the mixture will turn into a scrambled eggy mess!
6.Cool
7.Mix lime zest and the chopped jellyfish into the ice cream mixture
8.Pour into an ice-cream maker and turn it on!
9.Store in the freezer, but always let it rest at room temperature to soften before serving. Serve with a scattering of fresh coriander leaves
