WASABI ICE-CREAM & HONEY YAMS

SERVES 4 PREP 45 MINS + CHILLING COOK 30 MINS 1 egg ½ cup icing sugar 1 cup cream ½ cup milk 35g wasabi paste wasabi flowers, to serve

NUTMEG CRUMB

55g butter, soft

1/ cup plain flour 3 2 tbsp brown sugar 2 tsp ground nutmeg ½ tsp baking powder

HONEY YAM FONDANTS

300g honey yam, peeled, 2cm slices 350ml water ½ cup caster sugar 30g butter 2 tsp mirin pinch brown sugar

HONEY YAM PUREE

100g honey yam, peeled, cooked 20g butter 2 tbsp brown sugar 2 tbsp milk

Chill ice-cream machine. Preheat oven to moderate, 180°C.

In a bowl, beat egg and icing sugar until creamy with an electric mixer. In a saucepan, bring cream, milk and wasabi to a simmer, whisking. Beat milk mixture into egg mixture. Return to saucepan. Stir on low until mixture coats the spatula. Strain into a clean bowl. Cool. Transfer to ice-cream machine. Churn (follow instructions) and freeze. Scoop 4 rochers onto a tray. Freeze.

3 NUTMEG CRUMB Rub all ingredients together to form a dough. Wrap in plastic wrap, chill 15 mins. Roll out 1 cm thick. Bake 15-20 mins on a lined oven tray until golden. Crumble and cool.

4 HONEY YAM FONDANTS Use a 3cm round cutter to cut discs from yam slices. In a saucepan, stir water and sugar on medium until sugar dissolves. Add yam, simmer on low 8 mins. Drain on paper towel. In a frying pan, melt butter on low. Fry yam until golden. Drain. Drizzle mirin over and sprinkle with sugar.

5 HONEY YAM PUREE Puree cooked yam with butter and sugar. Add milk, pulsing.

6 To serve, swirl puree onto plate and top with crumb, yam fondants, more crumb, flowers and ice-cream.