A Heavenly Dessert Made With Liquid Nitrogen |

A Heavenly Dessert Made With Liquid Nitrogen

George Town, 1 February 2018 – By marrying ‘sirap bandung’ with a traditional Indian dessert called ‘kulfi’, KDU Penang University College (KDU Penang) lecturer Chef Aravinthan Shanmugam recently created a dessert that has captured the attention of other culinary artists in the region.

His recipe for Rose Ice Cream was recently published in the magazine, Nourish, and even more captivating than the re-application of Malaysia’s classic rose-syrup-and-milk beverage is the use of liquid nitrogen in the concoction. Instead of freezing his blend, Chef Aravinthan’s creation entails pouring liquid nitrogen into the mixer. With a frosty -195.79 degrees Celcius, his ice cream is created almost instantly, with ice crystals so fine that the chilly confection has a heavenly texture.
 
“With the conventional method, we make a batch of ice cream and leave it in the freezer for up to a day. Liquid nitrogen is so cold that the icre cream is ready instantly.  “But the best part about liquid nitrogen is it allows chefs to pay more attention to detail in every bowl we make. We can use small amounts of liquid nitrogen and meticulously prepare ice cream bowl by bowl, even spoonful by spoonful.

“As chefs, being able to do this is a dream come true for us. It lets us include ice cream into the realm of fine dining,” said Chef Aravinthan. Rose Ice Cream is a work of art, to say the least. Topped with Frozen Coconut Snow, blueberries and crunchy garnishing, the dessert bespeaks the tender love and care of its maker from the moment it is served.
 
Chef Aravinthan has been a lecturer in the Hospitality, Tourism and Culinary Arts School at KDU Penang for the last nine years and this is not the first time he has been in the media limelight. He was a guest chef in the 10th episode of “BaBa’s & U Gama Gama Suvai” on Astro Vanavil and a brand ambassador of “Food Talk Online Cooking” in collaboration with Green Culture.

He swept a gold medal in “Food and Hotel Malaysia (FHM) Saloon Culinary 2005 in Nestle Best Gourmet and Most Outstanding Team”, a bronze medal in “FHM Salon Culinary 2005” in the individual hot cooking category, a bronze medal in “Battle of the Chefs Penang 2009” and many more. He also trains students for “Young Chef Training Program” in collaboration with Intel, organising chairman for the “6th Power Chef Competition” and judge for “9th Power Chef Competition”.

Below are the recipes created by Chef Aravinthan using liquid nitrogen:
ROSE ICE CREAM
Ingredients:
  • 150ml fresh cow’s milk
  • 100g sugar
  • 50ml cream
  • 30ml rose syrup
  • Pinch of salt
 
Method:
  1. Warm milk and sugar to a temperature over 75 C. Set aside to cool.
  2. Whip cream to soft peaks and gently fold into the milk before adding rose syrup.
  3. Season the mixture with a pinch of salt to balance it.
  4. Place the mixture in a mixer. Add in liquid nitrogen and stir until the mixture achieves an ice-cream consistency.
 
FROZEN COCONUT SNOW
Ingredients:
  • 150ml fresh coconut milk
  • 100g sugar
  • 50ml evaporated milk
  • 50ml cream
  • Pinch of salt
 
Method:
  1. Combine all ingredients and whip until sugar dilutes.
  2. Pour mixture into a pressurised cream whipper to create coconut foam.
  3. Place coconut foam onto a spoon and dip into liquid nitrogen bath. Remove when foam has frozen. 10 seconds is the recommended time of immersion. Repeat until finish.
 
PASSION FRUIT KULFI
Ingredients:
  • 150ml pasteurized fresh milk
  • 80ml evaporated milk
  • 100g sugar
  • 50ml cream
  • 40ml passion fruit puree
  • 5g cardamom powder
 
Method:
  1. Combine fresh and evaporated milk. Bring to a boIl and simmer for 10 minutes.
  2. Add sugar and keep stirring until mixture reduces. Set aside to cool.
  3. Once mixture has cooled, add in the remaining ingredients and mix well.
  4. Place mixture into a pressurised cream whipper with a star nozzle. Place resulting foam onto a spoon and dip into a liquid nitrogen bath for a few seconds. Repeat until finish.