Shipwrecked Parfait (Soy Sauce, Strawberry and Shortbread)

So this ice cream is based off something I saw while in Japan, parfait! In coffee shops in Tokyo, it is not uncommon to see something akin to an ice cream sundae being served, but with added fruit, sweets or baked goods on top! While out in Japan I also heard of a soy sauce ice cream and sadly didn't get to try it, so decided to recreate it and merge the two.

Ingredients

4 large eggs

3/4 cup caster sugar

3 tsp vanilla extract (+1 tbsp for the double cream)

1/2 tsp cream of tartar

300ml cold double cream

2 tbsp dark soy sauce (approx)

30 fresh strawberries

8 shortbread biscuits

Method

1. First separate your egg whites and yolks. Then add 3 tsp vanilla extract and 1/4 cup of caster sugar into the yolks and beat until light yellow and slightly thickened.

2. Place the yolk mixture in a bowl over a pan of simmering water for 4-5 mins, beating as you do until thickened and almost doubled in volume. Take off the heat and beat for another minute then leave to cool.

3. Take 1/3 of the egg whites, 1/4 cup of sugar and the 1/2 tsp cream of tartar and whisk together until it reaches firm ,but not stiff, peaks. Fold this into the yolk mixture.

4. Pour the double cream into a bowl and mix in 1/4 cup sugar and vanilla extract. Then stir in 1 tbsp dark soy sauce. Whisk for a couple seconds to combine but not fully whip then taste. You want a sweet cream with a slight edge of soy as an aftertaste, almost like you taste in a salted caramel, The flavour should be slightly salty but not specifically noticeable as soy sauce. If more is needed slowly add in more and taste each time up to a maximum of around 2 tbsp. Then once you are happy with the taste whisk till soft peaks form and then fold into the egg mixture.

5. Remove the heads of your strawberries and then chop then vertically into halves, then horizontally into quarters. Then sprinkle and mix into the parfait mixture. Take your shortbread biscuits and chop them into small chunks and do the same.

6. Pour into 3 glasses if you are serving them later or into a box if simply wanting to gradually eat. Leave to freeze for at least 4 hours before serving, preferably overnight.

7. Enjoy! I realise this concept is very strange and trust me nobody was more shocked than me when it actually worked (especially when I put in way too much soy and it turned out still good!). There is no doubt that some people will find this strange, or simply a flavour they can't enjoy, but I promise you it does genuinely taste delicious. So please give it a try and feel free to send me any attempts or feedback on Instagram!

Signed, A Shipwrecked Coffee Addict