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

Recipe: Eric Miete (chef and co-owner of Smart Food Book and Cutting Edge Smart Hospitality Management) in association with Koppert Cress

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.

Langoustine ice cream

Ingredients

• Langoustines (meat and shells)
• Base of vanilla ice cream

Preparation

1. Moisten the langoustines and remove the meat.
2. Put the shells and remaining parts in a pan of water and let it soak gently to create a flavorful extract.
3. Strain the extract so that only the liquid remains and process into a base of vanilla ice cream.
4. Turn this into ice cream.

Wasabi leaf tempura

Ingredients

• Fresh wasabi leaf (from Dutch Wasabi's own greenhouse)
• Tempura batter
• Oil (for frying at low temperature)

Preparation

1. Dip the wasabi leaf in tempura batter.
2. Deep fry at low temperature until crispy.
3. Drain.

Pistachio Crumble

Ingredients

• Pistachio

Preparation

1. Prepare a pistachio-based crumble.

Deep-fried white kombu

Ingredients

• White shiroita battera kombu
• Kaffir Lime Leaves powder
• Oil (for frying)

Preparation

1. First, cut the white kombu into thin strips, then deep-fry them in oil until crispy.
2. Sprinkle with Kaffir Lime Leaves powder.

Formatting

Ingredients

• Sakura Cress (optional)
• Fresh yuzu zest (if yuzu is out of season, you can also use lemon, grapefruit, orange, tangerine, or a mix of these)

Preparation

1. Place the crispy wasabi leaf tempura on the plate.
2. Place or scoop the langoustine ice cream on top.
3. Spread the pistachio crumble all around.
4. Add the fried white kombu.
5. Grate some fresh yuzu zest over the dish for extra freshness.
6. Optional: top with Sakura Cress.

Enjoy your meal!