Green Curry Sponge Cake
Avocado Sorbet, Soursop Yogurt Mousse, Fish Sauce Caramel, Black Pepper Streusel
Pastry Chef Susan Bae of Moon Rabbit | Washington, D.C.
Adapted by StarChefs | February 2026 | Photo: Will Blunt
INGREDIENTS
Green Curry Oil:
Yield: 1 pint
4 grams coriander seeds
4 grams cumin seeds
4 grams black peppercorns
600 grams Corto 51-49 blended extra virgin olive and sunflower oil
50 grams chopped lemongrass
44 grams chopped ginger
12 grams ground turmeric
9 grams makrut lime leaves
3 grams curry leaves
3 jalapeños, seeded
Sorbet Base:
1.815 kilograms granulated sugar
300 gram glucose syrup
27 grams sorbet stabilizer
Avocado Sorbet:
Yield: 4 quarts
900 grams avocado
100 grams lime juice
Soursop Yogurt Mousse:
Yield: 1½ quarts
600 grams soursop purée
450 grams Greek yogurt
200 grams granulated sugar
200 grams heavy cream
100 grams whole milk
Black Pepper Streusel:
Yield: 2 cups
240 grams King Arthur gluten-free flour
150 grams granulated sugar
6 grams kosher salt
Ground black pepper
165 grams unsalted butter
Fish Sauce Caramel:
Yield: 1 pint
300 grams granulated sugar
5 ounces coconut water
2 teaspoons fish sauce
Lime juice
Green Curry Sponge Cake:
Yield: 1 pint
90 grams granulated sugar
60 grams King Arthur all-purpose flour
80 grams egg yolks
45 grams whole milk
14 grams honey
2 whole eggs
To Assemble and Serve:
Fresh dill
Fresh chervil
Fresh cilantro
Fresh shiso
METHOD
For the Green Curry Oil:
In a sauté pan over medium heat, toast all spices until fragrant. Transfer to a Vitamix Commercial blender with remaining ingredients. Blend until oil is heated and fully emulsified. Let strain through a cheesecloth overnight. The next day, transfer to a squeeze bottle and refrigerate.
For the Sorbet Base:
In a saucepan over medium heat, bring all ingredients and 1.6 kilograms water to a boil. Let chill over an ice bath. Transfer to an airtight container and refrigerate 4 hours.
For the Avocado Sorbet:
In a Vitamix Commercial blender, combine all ingredients, 1.8 kilograms Sorbet Base, and 900 grams water until smooth. Transfer to an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Soursop Yogurt Mousse:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to a siphon canister with 1 charge. Shake and refrigerate.
For the Black Pepper Streusel:
Heat oven to 300°F. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, and salt. Season with pepper. With the machine running on low speed, slowly incorporate butter, mixing until a crumb-like texture is achieved. Transfer to a parchment-lined sheet tray. Bake 15 minutes. Let cool. Transfer to an airtight container and reserve.
For the Fish Sauce Caramel:
In a pot over medium heat, add sugar and cook until a golden caramel is achieved. Add coconut water and fish season. Season with lime. Cook until smooth. Transfer to an airtight container and reserve.
For the Green Curry Sponge Cake:
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and flour. Add remaining ingredients and 40 grams Green Curry Oil. Mix until smooth. Transfer to a siphon canister with 2 charges. Shake and transfer to heatproof containers. Microwave 1 minute. Let cool. Set aside.
To Assemble and Serve:
Pile desired amount Black Pepper Streusel onto a serving plate. Tear Green Curry Sponge Cake into 3 pieces and arrange around Black Pepper Streusel. Top with 1 scoop Avocado Purée. Pipe desired amount Soursop Yogurt Mousse over top. Garnish with herbs. Finish with drizzle Fish Sauce Caramel.
