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Spicy asian ice cream

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Spicy asian ice cream

10 minutes

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Spicy asian ice cream

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

100-200 g white chocolate, melted
4 banana leaves (optional)
Mint leaves, to scatter
Caster sugar, to dust
2 x 175 ml frozen fruit-flavoured yoghurts (try guava)
2 t dried chilli flakes
8 stalks lemongrass, trimmed

Method

Spread the melted chocolate onto a greased baking sheet. Leave to set slightly.
Using a sharp knife, scrape shavings of chocolate. Pile the shavings onto the banana leaves, if using, or plates, and chill.
Dip wet mint leaves in the caster sugar, then chill.
Unmould or scoop the yoghurt onto the chocolate shavings, then sprinkle with chilli flakes and mint leaves.
Place a pair of lemongrass stalks on the side to use as chopsticks!