Vietnamese Summer Rolls

For the Pandan Ice Cream

1. Pour the Rama 31% into a pot with water, sugar, pandan and vanilla, and bring to the boil.
2. Allow to simmer over low temperature for 30 minutes, then sieve.
3. Mix in the xanthan gum with a handblender and bring to the boil.
4. Sieve again and allow to cool.
5. Add the kefir lime zest.
6. Freeze in a ice maker.

For the Caramel Peanut Sauce

1. Prepare a caramel from the sugar, ginger and chili, and a little water.
2. Extinguish with Rama 31%.
3. Add the chopped nuts and peanut butter.
4. Bring to the boil and thin out by adding more Rama 31% if needed.
5. Finish off with fresh lime juice, lemon juice, kefir zest and lemon zest.

For the Rice Leaf Rolls

1. Slice all fruits in long Julienne.
2. Pick the herb leaves.
3. Soak the rice leaf in water until flexible - don’t leave it in the water for too long.
4. Bring a mixture of the fruits and herbs to the rice leaves and roll them as tightly as possible.
5. Keep aside.

For Plating

1. Cut the rolls obliquely and sprinkle with a layer of caster sugar.
2. Caramelise the rolls with a kitchen burner.
3. Bring to the plate and add the peanut sauce.
4. Serve with a quenelle of the pandan ice cream and fresh lime.
5. Sprinkle with a chiffonade of herbs and lime zest.