Dessert · Season 17

Curry Leaf & Pepper Ice Cream with Solkadhi Granita, Charred Pineapple, Pumpkin and Peanut Butter Puree and White Pepper Meringue Twigs

Name: Curry Leaf & Pepper Ice Cream with Solkadhi Granita, Charred Pineapple, Pumpkin and Peanut Butter Puree and White Pepper Meringue Twigs
Yield: 4
Ingredients: 75g egg whites; 75g caster sugar; ¼ -½ tsp ground white pepper; 1 cup thickened cream; ½ cup milk; 4-5 sprigs curry leaves; 3 egg yolks; 70g caster sugar; 2 cups milk; 2 tbsp white vinegar; 8-10 pieces kokum, wet; 1 tsp grated ginger; 300-350g wedge peeled pumpkin; 20g unsalted butter; 1 tbsp smooth peanut butter; 1 pineapple, peeled; 1 tsp unsalted butter; 2 tbsp caster sugar; salt and sugar, to taste

Depinder Chhibber

28 Jul 2025

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Serves

Components

Ingredients

Season

Ingredients

White Pepper Meringue Twigs

75gegg whites

75gcaster sugar

¼ -½ tspground white pepper

Curry Leaf and Pepper Ice-Cream

1 cupthickened cream

½ cupmilk

4-5 sprigscurry leaves

3egg yolks

70gcaster sugar

Smoked Solkadhi Granita

2 cupsmilk

2 tbspwhite vinegar

8-10 pieceskokum, wet

1 tspgrated ginger

Pumpkin and Peanut Butter Puree

300-350g wedgepeeled pumpkin

20gunsalted butter

1 tbspsmooth peanut butter

Charred Pineapple

1pineapple, peeled

1 tspunsalted butter

2 tbspcaster sugar

salt and sugar, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

PineapplePumpkinWhite PepperPeanut ButterMain

Recipe by Depinder Chhibber, Season 17. Originally published by Network 10 on 28 Jul 2025.

Original on 10 Play ↗