Chef serves up ice cream at Dragon Boat Festival
Print Edition
CHINESE people traditionally eat zongzi (sweet, glutinous rice dumplings) during the Dragon Boat Festival, which falls today.
But this year, a French chef and his family have created a sweet alternative: ice cream.
Gerard Taurin, a pastry chef from Normandy, will offer his latest creation at Beijing Galeries Lafayette. Most of his ice cream is made with unusual, but very Chinese, ingredients, such as jasmine, goji berries, ginger and Sichuan peppers.
“Ice cream actually comes from China,” Taurin said.
It is said Italian explorer Marco Polo was inspired by the Chinese method of adding herbs and fruit to water.
During the Yuan Dynasty (1271-1368), in the 13th century, people would leave flavored water outside overnight in the cold so it would freeze, and then would pour ewe milk over it.
Taurin’s selection comprises 10 flavors, including black sesame, tapioca pearl, hawthorn fruit, millet, jujube, cinnamon and eucalyptus.
He said he has shared his ice cream with people on the Great Wall, in the Forbidden City and in Beijing’s hutong alleyways in recent months.
On Thursday, he made an Eiffel Tower ice sculpture to celebrate the opening of the Lafayette Gourmet in Beijing.
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