It may seem like an odd pairing but white chocolate and caviar compliment each other perfectly giving us caviar for dessert! This recipe is inspired by Eatery Berlin Shiso and Lime Ice Cream Sandwich.The shiso leaf you may be unfamiliar with, In Japan it’s “oba”, but it an be easily found in most Asian food markets (try K & S World Market or InterAsian Market & Deli). The leaves have licorice and mint flavor of the shiso leaves give the ice cream a refreshing quality that also pairs well with caviar. This is a quick and easy recipe that does not require an ice cream maker. Using Petrossian’s Royal Sevruga Caviar is recommended- the firm beads don’t weaken or freeze when added as a garnish to the white chocolate. This caviar has one of the cleanest finishes of their our caviars. The briny gush lingers the perfect length of time before giving way to the other flavors of the sandwich.

Ingredients

  • 1 egg
  • 1 egg yolk
  • 40 grams sugar
  • 200 grams whipped cream
  • 5 shiso leaves, more for serving
  • 1 pc Lime
  • 100 grams white chocolate
  • 40 grams caviar

Instructions

  1. Mix the egg with egg yolk and sugar in a bowl on a water bath, stirring constantly until about 40°C.
  2. Remove from water bath and whisk until the mixture is foamy and cold.
  3. Finely chop the shiso leaves and add to the ice cream mixture with the zest of the lime and the lime juice.
  4. Carefully fold in the cream.
  5. Pour ice cream into a mold, lined with foil.
  6. Let the ice cream freeze for about 2-3 hours.
  7. Dissolve the white chocolate (microwave or water bath) and coat two pieces of baking paper (as large as the ice cream mold) with the white chocolate.
  8. Place ice cream on top and press down a bit.
  9. Put the ice cream in the freezer for 2 minutes and repeat with the other side.
  10. To serve, break the shiso & lime ice cream sandwich into pieces, place on a shiso leaf and serve with a spoon of caviar.