Ice Cream of Langoustine with Wasabi Leaf Tempura, Deep Fried White Kombu, Yuzu and Pistachio Crumble

Our fresh wasabi leaves are grown with care in Dutch greenhouses and are the fastest-growing, most expressive part of the wasabi plant. In this dish, they are made into an airy tempura: a crunchy element that not only adds texture, but also a subtle sharpness and spicy freshness that contrast perfectly with the soft, creamy langoustine ice cream.

Making an extract from langoustine shells creates a deep, almost brothy flavor that pairs surprisingly well with the soft sweetness of the vanilla. The result is a sweet-hearted ice cream that is both refined and distinct.

The umami is further deepened with white shiroita kombu from Hokkaido. This kombu, traditionally used for battera sushi in Osaka, is known for its exceptionally high quality, centuries-old craft and elegant flavor. Instead of its traditional use here, the kombu is cut into fine strips and deep-fried, creating an airy, crunchy element that adds a concentrated, savory depth to the dish. 

The yuzu, also from our own greenhouse, provides freshness and aroma with notes of tangerine, grapefruit and lemon. A small amount makes a world of difference. The zest provides a bright, fragrant accent that lifts and balances the dish.

This recipe is best suited (as inspiration) for chefs and the passionate home cook with some experience. See the bottom of the page for a formatting video.