Satay gelato with crispy chicken skin

Satay gelato with crispy chicken skin

Satay gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

As part owners of a Thai restaurant in Surry Hills called Muum Maam, we felt inspired to create the most outrageous Thai gelato we could come up with.

We have made flavours such as pandan and coconut, lychee and coconut, cashew nut, lemongrass, ginger and so on, but a satay gelato with a crispy chicken skin was too irresistible and we just had to give it a go. There is no actual chicken meat in the recipe, so we use the crispy chicken skin as a garnish to complete the ‘satay’ experience.

Domestic

Ingredients

Quantity Ingredient
660g milk
3g soy sauce
5g fish sauce
145g sugar
30g skim milk powder
50g dextrose
5g stabiliser
0.5g ground cinnamon
0.5g ground chilli
1g ground ginger
1 lime, grated zest
100g smooth or crunchy peanut butter
Crispy chicken skin

Method

  1. Mixing

    Put the milk, soy sauce and fish sauce in a double boiler over a medium heat.
  2. Put all the powders, including the ground spices and lime zest, in a bowl and mix until combined. When the milk and soy sauce mixture hits 40°C, whisk in the powders and peanut butter and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised. When serving, top the gelato with strips of crispy chicken skin.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the milk, soy sauce and fish sauce in a pasteuriser and select high pasteurisation.
  2. Put all the powders, including the ground spices and lime zest, in a bowl and dry mix. When the milk and soy sauce mixture hits 40°C, whisk in the powders and the peanut butter; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the gelato should be around –11°C to –13°C. When serving, top the gelato with strips of crispy chicken skin.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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