June 3, 2023
Thai Tea Affogato with Pandan Tuile
Feel free to swap the Thai tea for a strong brewed espresso to make the classic Italian dish. The tuile is entirely optional but adds another earthy vanilla flavor as well as textural contrast. I like to make this with coconut ice cream, which pairs well with the Thai tea and pandan but vanilla is an excellent variation as well.
Servings: 4
Calories: 287kcal
Ingredients
Ice Cream
- 2/3 cup heavy cream or coconut cream for dairy-free or coconut variation
- 2/3 cup coconut beverage
- 3 tablespoons MCT oil optional but helps produce a softer ice cream
- 3 egg yolks
- 1/4 cup allulose
- 1/2 teaspoon stevia glycerite or to taste
- 1 teaspoon vanilla extract or coconut extract
- pinch salt
Thai Tea
- 1/4 cup Thai tea leaves
Pandan Tuile
- 4 g butter melted and cooled, or butter flavored coconut oil for dairy-free
- 4 g egg white
- 3 g defatted almond flour
- 2 g monk fruit powdered
- 1 drop pandan extract
- pinch salt
Instructions
For the Ice Cream
- Combine all ingredients in a blender and puree until smooth. Pour into an ice cream maker and process according to manufacturer’s directions. Transfer to a freezer safe container and freeze until firm, at least 4 hours.
For the Tea
- Bring 1 1/2 cups water to a boil and stir in 1/4 cup Thai tea leaves. Cover and let steep for 10 minutes.
For the Tuiles
- Whisk together all tulle ingredients until smooth. Use a spoon to transfer to a tuile mold and spread with a knife, bench scraper, or offset spatula, making sure excess batter is wiped away. Bake for 6 min at 350ºF and then carefully remove the tuiles from the mold.
To Serve
- If the tea is cool, reheat. Strain and reserve the tea in teacups.
- Scoop 1/2 cup ice cream into 4 serving glasses and top with a tuile, if using.
- Serve the tea and ice cream together and allow everyone to pour the tea over the ice cream.
Notes
If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Protein:Energy Quotient [calories]: 0.08,, Protein % of calories: 5.3%
Nutrition Facts
Thai Tea Affogato with Pandan Tuile
Amount per Serving
Calories
287
% Daily Value*
Fat
30
g
46
%
Saturated Fat
20
g
125
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
193
mg
64
%
Sodium
25
mg
1
%
Potassium
56
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.1
g
0
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
803
IU
16
%
Vitamin C
0.2
mg
0
%
Calcium
44
mg
4
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
