Black Soy Ice Cream, Sticky Rice and Mango Squares and Warm Quince Strudel

by Ling @ 22 Oct 2013

Ingredients
Black Soy Ice Cream
236g sugar
4 egg yolks, lightly beaten
4g stabiliser
473ml black soy bean milk
20ml dark soy sauce
Sticky rice and mango squares and warm quince strudel, for serving
White sesame tuile, for garnishing

Preparation
Mix the sugar, egg yolks and stabiliser in a cooking pot. Add in the black soy bean milk and dark soy sauce and heat the mixture to a boil. Remove cooking pot from the heat and strain the black soy mixture into a container and set aside to cool, for about 6 hours. Once cooled, transfer the black soy mixture into an ice cream machine and refrigerated. Churn the black soy ice cream just before serving.

Place the sticky rice and mango squares onto each serving plate and top with a scoop of black soy ice cream. Serve with the warm quince strudel and garnish with a white sesame tuile.

Serves 4

Black Soy Ice Cream, Sticky Rice and Mango Squares and Warm Quince Strudel

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