Hey everyone! So this is a really tasty Japanese dessert that, yes, does take a little time to prepare and attending to, but once its done you can keep it in your freezer for ages. Although, if you like it as much as me, it wont last that long!
First you'll need,
- 300ml pure (thin) cream
- 2 tbs Chinese green tea leaves
- 1 cup (220g) caster sugar
- 6 egg yolks
- 300ml thickened cream
With the tea leaves, you can grab a small packet of your favourite green tea at T2 or anywhere else you prefer!
Method
Step 1:
Place the pure cream, tea and 1/4 cup (55g) sugar in a pan over a low heat. Stir until sugar is dissolved. Increase heat to medium and bring to just below boiling point then remove from heat and stand for 1 hour.
Step 2:
Strain infused cream through a sieve into a clean pan, pressing down on the tea.
Step 3 :
Return to medium heat and bring to just below boiling point then remove from heat again.
Step 4 :
Beat yolks and remaining 3/4 cup (165g) sugar with electric beaters until thick and pale. Stir hot cream mixture into yolk mixture, then return to a clean pan. Cook over low heat, stirring constantly, for 5-6 minutes until thick enough to coat the back of a spoon. Transfer to a bowl and cover the surface with plastic wrap. Chill. Beat thickened cream until soft peaks, then fold into the cooled custard. Churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges.
Step 5 :
Beat with electric beaters, then refreeze. Repeat 2 or 3 times.) Transfer to a plastic container and freeze until firm.
Step 6:
This is the best part....Scoop into a small dish and serve to your liking! You could even enjoy it with some chocolate sprinkles or sauce!
Give this a try one day and surprise yourself at what you can create at home!
Hope you enjoy!
No comments:
Post a Comment