I have raved about Gastropod’s Oysters and Horseradish Snow here a few times, but with the impending changeover to Maenam, I fear for those heavenly oysters.
The National Post, however, appears to have come to the rescue and got chef An’s permission to print the recipe. Here is an excerpt:
The horseradish snow must be made one day in advance to freeze properly. In a saucepan, bring the milk to a low simmer. Remove from heat and grate ¼ cup to ½ cup (to taste) of horseradish root into the milk. Bring the milk back to a simmer and turn off the heat to infuse the flavour. After about 30 minutes, the milk should be cool. Stir in the yogourt, salt, sugar and limejuice. Put mixture into the container provided by the ice shaver machine and freeze overnight.
Now, this is not the kind of recipe that falls within the range of my culinary skills, but who knows, if they’re not part of Maenam’s menu I may just have to give it a shot.
Last modified: May 21, 2009
