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Ginger ice-cream with white chocolate, pistachio, ginger crisp

Recipe for ginger ice-cream with white chocolate, pistachio, ginger crisp by Ross Lusted from Sydney's Bridge Room restaurant.

By Ross Lusted
  • 1 hr preparation
  • 45 mins cooking plus cooling, setting
  • Serves 8
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Ginger ice-cream with white chocolate, pistachio, ginger crisp
Ross Lusted insists Valrhona Opalys white chocolate is the key to this recipe. "They've taken out a lot of the sugar and it's not sickly sweet," he says. It's available from Simon Johnson only in 3kg bags, but Valrhona Le Blanc, available in 250gm blocks from Simon Johnson, makes a fine substitute. You'll need to begin this recipe a day ahead.


  • 1/3 cup baby red basil cress
  • 24 raspberries (1 punnet), coarsely chopped
  • 1 tbsp finely chopped pistachios
  • 4 slices glacé orange, diced
  • For dusting: pure icing sugar
Ginger ice-cream
  • 500 ml pouring cream (2 cups)
  • 250 ml milk (1 cup)
  • 4 egg yolks
  • 150 gm caster sugar
  • 150 gm crystallised ginger, finely chopped
White chocolate mousse
  • 150 gm couverture white chocolate, finely chopped, plus extra finely shaved, to serve
  • 150 gm pouring cream, warmed
  • 75 gm thick plain yoghurt
Ginger crisps
  • 35 gm unsalted butter, coarsely chopped
  • 60 gm caster sugar
  • 30 gm liquid glucose
  • 30 gm plain flour, sieved
  • 2 tbsp finely chopped crystallised ginger
Lemon curd
  • 75 gm caster sugar
  • 65 ml lemon juice
  • 5 egg yolks
  • 90 gm unsalted butter, chilled and diced


  • 1
    For ginger ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Gradually add milk mixture and stir to combine. Return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-8 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled (20 minutes), then stir in ginger and freeze in an ice-cream machine. Freeze until required. Makes 1.2 litres.
  • 2
    For white chocolate mousse, melt chocolate in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth. Gradually stir in cream, then set aside to cool (20-30 minutes). Stir in yoghurt and refrigerate in a bowl until set (4 hours-overnight). Makes 750ml.
  • 3
    For ginger crisps, melt butter, sugar and glucose in a saucepan over low heat, stirring until combined (2-3 minutes). Gently fold in flour, being careful not to over-work. Set aside to set (1 hour). Preheat oven to 180C. Roll mixture into Jaffa-sized balls, place on a silicone mat or oven tray lined with baking paper and bake until golden (10-12 minutes). Sprinkle with crystallised ginger while still warm and set aside to cool. Makes 18.
  • 4
    Meanwhile, for lemon curd, stir sugar, lemon juice and yolks in a heatproof bowl placed over a saucepan of simmering water until mixture thickens and reaches 72C on a sugar thermometer (10-12 minutes). Remove from heat, place on a tea towel to keep warm and prevent slipping, then whisk in cold butter in 4 batches until incorporated. Cool, cover closely with plastic wrap and refrigerate until required. Makes 280ml.
  • 5
    To serve, place a tablespoonful of white chocolate mousse in each bowl. Top with a scoop of ginger ice-cream, then a ginger crisp (remaining ginger crisps will keep for 4 days). Top crisps with a little piped lemon curd (remaining lemon curd will keep for a week). Sprinkle with basil cress, raspberries, pistachio, white chocolate shards and glacé orange, dust with icing sugar and serve.


Drink Suggestion: Muscat de St-Jean-de-Minervois, Languedoc, France. Drink suggestion by Joshua Renshaw