Renowned for receiving the first ever Michelin-star for Thai cuisine, chef David Thompson of Nahm shows us how to create our own award-winning Thai temptations at home:
Prep time: 15 mins
Cooking time: 3 hrs
- Macerated Dried Fruits
- ½ cup dried sultanas
- ½ cup diced apricots
- ½ cup maraschino
- ¼ cup glazed ginger, optional
- ½ cup angelica, optional
- 2 cups mixed alcohol, such as brandy
- 2 teabags
- 1 vanilla pod
- 2 cups flaked almonds
- ½ cup butter
- ½ cup pure icing sugar
- 12 egg yolks
- A pinch of salt
- 250g white sugar
- Some of the alcohol from the macerated fruits
- 1 litre cream
- ½ cup shelled pistachios, chopped
- ½ cup chopped chocolate
- 2-3 tbsp crushed bitter almonds or Chinese apricot kernels (optional)
- Finely chop the dried fruit and ginger and soak (macerate) the pieces in the alcohol along with the teabags and vanilla pod.
- Toast the almonds in a shallow pan and when they begin to colour, add the butter and continue toasting. When they are golden, sprinkle the icing sugar and continue cooking until the almonds are very slightly caramelised.
- In a bowl, beat the egg yolks with the sugar, salt and alcohol until pale and tripled in volume. Leave aside.
- Whip the cream until it has soft peaks. Combine the egg mixture and whipped cream with half of the macerated fruits.
- Place mixture into the freezer and when it has firmed slightly, fold almost all of the remaining fruit, pistachios, bitter almonds and chopped chocolate into the cassata.
- Place in a lined mould and freeze until it has set completely. Serve sprinkled with the remaining fruits, chocolate, buttered almonds, and optional toppings.