Ginger ice-cream with white chocolate, pistachio, ginger crisp recipe, Ross Lusted, The Bridge Room, Sydney (2024)

• 1/3 cup baby red basil cress
• 24 raspberries (1 punnet), coarsely chopped
• 1 tbsp finely chopped pistachios
• 4 slices glacé orange, diced
• For dusting: pure icing sugar

• 500 ml pouring cream (2 cups)
• 250 ml milk (1 cup)
• 4 egg yolks
• 150 gm caster sugar
• 150 gm crystallised ginger, finely chopped

• 150 gm couverture white chocolate, finely chopped, plus extra finely shaved, to serve
• 150 gm pouring cream, warmed
• 75 gm thick plain yoghurt

• 35 gm unsalted butter, coarsely chopped
• 60 gm caster sugar
• 30 gm liquid glucose
• 30 gm plain flour, sieved
• 2 tbsp finely chopped crystallised ginger

• 75 gm caster sugar
• 65 ml lemon juice
• 5 egg yolks
• 90 gm unsalted butter, chilled and diced

Main

• 1

  For ginger ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Gradually add milk mixture and stir to combine. Return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-8 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled (20 minutes), then stir in ginger and freeze in an ice-cream machine. Freeze until required. Makes 1.2 litres.

• 2

  For white chocolate mousse, melt chocolate in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth. Gradually stir in cream, then set aside to cool (20-30 minutes). Stir in yoghurt and refrigerate in a bowl until set (4 hours-overnight). Makes 750ml.

• 3

  For ginger crisps, melt butter, sugar and glucose in a saucepan over low heat, stirring until combined (2-3 minutes). Gently fold in flour, being careful not to over-work. Set aside to set (1 hour). Preheat oven to 180C. Roll mixture into Jaffa-sized balls, place on a silicone mat or oven tray lined with baking paper and bake until golden (10-12 minutes). Sprinkle with crystallised ginger while still warm and set aside to cool. Makes 18.

• 4

  Meanwhile, for lemon curd, stir sugar, lemon juice and yolks in a heatproof bowl placed over a saucepan of simmering water until mixture thickens and reaches 72C on a sugar thermometer (10-12 minutes). Remove from heat, place on a tea towel to keep warm and prevent slipping, then whisk in cold butter in 4 batches until incorporated. Cool, cover closely with plastic wrap and refrigerate until required. Makes 280ml.

• 5

  To serve, place a tablespoonful of white chocolate mousse in each bowl. Top with a scoop of ginger ice-cream, then a ginger crisp (remaining ginger crisps will keep for 4 days). Top crisps with a little piped lemon curd (remaining lemon curd will keep for a week). Sprinkle with basil cress, raspberries, pistachio, white chocolate shards and glacé orange, dust with icing sugar and serve.