Recently, it was herbs and ice cream... now it's seaweed and ice cream! This time, it's from Tom's Palette @ Shaw Tower, Singapore. They have many other interesting flavours on their menu, as you can see on their site, but I thought that this flavour, which happens not to be on their site, was quite unique and interesting.
The ice cream base was like salty white chocolate ice cream, although I suspect the salt came more from the seaweed than the white chocolate flavour. I'd mentioned before in my posts on sea salt dark choc cashews and malt chocolate rusk that chocolate and salt seemed to go well together, the way people add salt to hot chocolate and chocolate brownies. White chocolate and salt was no different.
There were bits of a certain nut in it too... I think it was almond, as I'll explain later. Anyway, the crunch of the nuts gave it some texture.
And as you can see, the seaweed was interspersed in the cream. The nut and seaweed flavours complemented each other strangely, like how I observe the Japanese combination of teriyaki anchovies (or other small fish) with almonds go very well together. It seems to be the MSG or umami effect - that taste of heartiness that Ajinomoto distilled out into MSG.
It was also this effect that made the seaweed (and its salt) pair very well with the white chocolate. As you know, white chocolate and cocoa butter in general has this "hearty" taste that people find addictive, although it's the sweet version rather than the savoury version as in this case.
A surprisingly good flavour overall! And a wonderful new discovery in pairing tastes. ^____^
For more white chocolate seaweed, check out the chocolate version here! There's also lots more unusual ice creams here!
There were bits of a certain nut in it too... I think it was almond, as I'll explain later. Anyway, the crunch of the nuts gave it some texture.
And as you can see, the seaweed was interspersed in the cream. The nut and seaweed flavours complemented each other strangely, like how I observe the Japanese combination of teriyaki anchovies (or other small fish) with almonds go very well together. It seems to be the MSG or umami effect - that taste of heartiness that Ajinomoto distilled out into MSG.
It was also this effect that made the seaweed (and its salt) pair very well with the white chocolate. As you know, white chocolate and cocoa butter in general has this "hearty" taste that people find addictive, although it's the sweet version rather than the savoury version as in this case.
A surprisingly good flavour overall! And a wonderful new discovery in pairing tastes. ^____^
For more white chocolate seaweed, check out the chocolate version here! There's also lots more unusual ice creams here!
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