The Ice Hole

The Ice Hole



For 10 servings

Creamy yoghurt

1 l Debic Cream 35%, unsweetened

1½ cm turmeric root

5 cm ginger root

1 stalk lemon grass

1 cinnamon stick

1 lime

20 g Thai basil

50 g full-fat yoghurt

Creamy yoghurt panna cotta

1 l creamy yoghurt (see recipe)

80 g sugar

15 g sheet gelatine

100 g white chocolate

100 g cocoa butter

Sour ginger roll-ups

10 cm ginger

50 ml sugar water 1:1

100 g fine sugar

3 g ascorbic acid

Basil granité

250 ml water

45 g sugar

50 g Thai basil

Marinated apple

1 green apple

100 g sugar

100 g water

5 cm ginger

1 lime

1 lime leaf

Hung curd

500 g full-fat yoghurt

100 ml green apple marinade (see recipe)

Jelly drops

100 ml whey

5 g sugar

1 g agar

Sour cream dressing

100 ml butter milk

100 g basil oil


1 lime, zest

1 package of basil cress


Creamy yoghurt

Mix all the ingredients in a large measuring jug. Cover with cheesecloth or paper towel and leave to ferment for 24 hours at 48°C. Cool and pass through a fine sieve.

Creamy yoghurt panna cotta

Heat a small portion of the creamy yoghurt and dissolve the sugar and bloomed gelatine in it. Mix in the remaining mixture and pour into the ring moulds. Leave to set in the freezer and remove from the rings. Melt the cocoa butter together with the white chocolate and spray into the rings using an electric spray gun.

Sour ginger roll-ups

Peel the ginger and cut into thin slices using the mandoline. Dip into the sugar water and press into a mixture of sugar with ascorbic acid. Leave to dry at 40°C. Store in a well-sealed container with silica beads.

Basil granité

Boil the water together with the sugar, then allow to cool. Blanch the Thai basil leaves for a few seconds and cool down on ice-cold water. Chop finely with a bit of the sugar water and pass through a fine sieve. Add the rest of the sugar water and freeze. Stir regularly with a fork and store, covered, in the freezer.

Marinated apple

Cook all ingredients together and then leave to cool. Slice the apple thinly using the mandoline and place it all in a vacuum bag. Vacuum the apple to marinate it.

Hung curd

Place the yoghurt in a cheesecloth and suspend in a fine sieve to collect the whey. Season the hung curd with the apple marinade.

Jelly drops

Heat the whey that has dripped out of the yoghurt and add the sugar and agar. Boil and divide among the droplet moulds.

Sour cream dressing

Mix the buttermilk with the basil oil.

Finishing touch

Place the rings in the middle of the plate. Arrange the jelly drops on the rings. Pour the dressing into the middle of the ring. Finish the dish with the hung curd, marinated apple, basil granité, cress and the sour ginger roll-ups.