We took a mouth-watering tour of Bangkok’s nose-to-tail restaurant, Smith, hereA glimpse inside the kitchen of El Bulli-trained Thai chef Ian Kittichai with his recipe for jasmine flower flan:

Jasmine Flower Flan
Serves Four

For the flan:


•    1/3 oz agar-agar powder
•    9 fl. oz heavy cream
•    1 2/5 oz sugar
•    2-3 drops jasmine essence


1.    In a small saucepan, bring agar-agar and cream to a boil over medium heat.
2.    Add sugar and stir until completely dissolved; remove from heat.
3.    Stir in essence and divide equally into 4 ramekins (2 ¾ fl oz in size).
4.    Chill in the refrigerator for at least 2 hours or until flan is set.

For the Rice Tuile

Equipment needed: pizzelle maker
Makes 10-20 tuiles


•    2 ½ oz jasmine rice, cooked
•    2 fl oz coconut milk
•    ½ oz sugar
•    ½ oz egg whites
•    2-3 drops jasmine essence
•    A pinch of salt
•    A drop of limestone water (optional)


1.    Blend all ingredients in a blender. Grease the bottom half of a pizzelle maker with vegetable oil cooking spray, then drop a tablespoon of the batter onto the bottom and press the top down tightly. Cook until the tuiles turn golden and crispy. Remove and allow to cool.
2.    Alternative: Spread a tablespoon of the batter into a thin circle on a non-stick baking mat. Repeat several times and then bake in the oven at 170°C for 10 to 15 minutes or until all tuiles are golden brown and crispy. Remove and allow to cool.
3.    Set aside eight tuiles that will be used for this dessert. The remaining tuiles can be stored in an airtight container at room temperature for up to a week.

For the Jasmine Rice Ice Cream

Makes 1 litre


•    8 ½ fl oz coconut milk
•    4 ¼ oz jasmine rice, cooked
•    120g sugar
•    5 egg yolks
•    2-3 drops jasmine essence
•    15 fl oz. heavy cream
•    A pinch of  salt

1.    In a medium saucepan, bring coconut milk and cooked jasmine rice to a boil over medium heat, then transfer to a blender and blend until smooth. Put the mixture back into the pan and bring it to a boil.
2.    In a large mixing bowl, whisk sugar, egg yolks, salt and jasmine essence together.
3.    Gradually pour the boiling coconut milk mixture into the yolk mixture; keep whisking to avoid any lumps of cooked yolk.
4.    Add heavy cream and chill in the refrigerator overnight.
5.    Churn the mixture according to the ice cream maker machine’s instructions.

Serving instructions
1.    Put flan ramekins in hot water for 10 seconds and run a knife around the edges to loosen. Unmould on to plates.
2.    Break a tuile into pieces and cover with a scoop of ice cream. Decorate with the other tuile.
3.    Optional: include a mixed citrus fruit salad or mixed berry salad as garnish.

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