"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice. Everyone knows how to make a meringue and the ice-cream can be bought, but the kelp oil gives it the wow factor." Try top-quality extra-virgin olive oil in place of kelp oil.
- 1.5 litres vanilla ice-cream
- 100 gm dried kombu
- 200 ml grapeseed oil
- 100 gm white sugar
- 50 ml eggwhite (about 1½)
- 500 ml pouring cream (2 cups)
- 1For kelp oil, preheat oven to 160C and roast kelp on a baking tray until crisp (1 hour). Break up, then process with oil in a blender. Leave to infuse for 1 hour, then strain through a sieve, pressing down on the sediment to release as much oil as possible. Kelp oil will keep refrigerated for 2-3 weeks.
- 2For meringue, boil sugar with 60ml water in a saucepan to soft-ball stage (118C; 8-10 minutes). Meanwhile, whisk eggwhites and a small pinch of salt with a hand-held blender until soft peaks form (1-2 minutes); the meringue should slowly collapse back into the bowl when you lift the beater. Aim for the sugar syrup and eggwhite to be ready at the same time. Gradually pour the sugar syrup into the eggwhite while whisking continuously on medium-high speed until the mixture cools (8-10 minutes). Meanwhile, whip cream to soft peaks, then carefully fold into meringue to keep it airy.
- 3To serve, put 1 tbsp kelp oil in each serving bowl, top with a scoop of ice-cream and cover with the meringue.