Here is a dish that I don't know quite how to describe.  It is not a dessert even though it sort of looks like one and has ice cream.  I would say it could be served as a amuse or after the main course and before dessert (pallet cleanser).  This dish came about by having a plethora of nasturtiums. This spring they growing wild all over Malibu, so one day I decided to forage about two large bags full of pedals and flowers.  What to do with that many nasturtiums? Ice cream! why not? Spring is all about peas, and light flavors.   I paired this with coconut milk vinaigrette, and a spicy thai chile oil.  I have to admit this is definitely a little out side the box but Jp and guests I served it to absolutely loved it.  Jp said it could be something he had in a 3 star michelin restaurant.  That always makes the chef happy.  Here is the recipe hope you enjoy it!

Nasturtium ice cream
3 cups nasturtiums leaves blanched
1 cup spinach blanched
500 g milk (3 cups)
160 g cream (1 cup)
5 egg yolks
50 g non fat milk powder
50 g glucose powder
25 g trimoline
105 g sugar
5 g salt

1 can of coconut milk
1 lime juiced
1 tbsp rice wine vinegar
Salt to taste

Thai chili oil
20 red chilies chopped
2 cups of oil

1 cup of English peas blanched
1 cup of snap peas blanched

2 oz of nasturtium leaves and flowers to garnish
2 oz of pea sprouts 


For the Nasturtium Ice Cream,

Set up a ice bath.  Put milk, cream, milk powder, glucose, and trimoline into a sauce pot and bring to a slow boil until everything dissolves.  Meanwhile put sugar and egg yolks into a stand mix and mix for 4 minutes until pale white and fluffy.   Temper milk mixture into the egg yolk mixture.  Then place back on the stove and heat stirring until it reaches 170 degrees.  Then place into a vita mix blender with blanched nasturtium and spinach leaves.  Puree until smooth and strain through a fine mesh strainer into a bowl.  Place the bowl in the ice bath to chill.  Once completely cold place in the refrigerator for 2 hours if you have time otherwise place in a your ice cream maker and spin according to your makers instructions. Once done take out and place in the freezer until ready to use.  

For Thai Chile oil

Take and chop all the thai chiles and place them in a pot.  Cover them with the oil and slowly bring the pot up to just a simmer.  Then turn off and let it sit for 2 hours.  Then pour into a air tight container until ready to use.  

For the Coconut vinaigrette,

Place coconut milk, lime juice, and rice wine vinegar in a bowl and mix together with a whisk. Season with salt and place in the refrigerator until ready to use.  

To finish,

Take a bowl and pour 2 ladles of coconut vinaigrette in the bottom of the bowl.  Then season peas lightly with salt and place randomly around the bowl.  Then add a scoop of nasturtium ice cream in the middle.  Drizzle 1 tsp of chili oil around everything.  Garnish with flowers and pea sprouts.  Serve and enjoy!