Ingredients for 4 Servings
Milk (牛乳 / Gyūnyū) 300 ml
Water (水 / Mizu) 100 ml
Agar powder (粉寒天 / Kona kanten) 3 g
Almond powder (杏仁霜 / Kyōninsō) 3 tbsp
Granulated sugar (グラニュー糖 / Guranyūtōh) 1 tbsp
Granulated sugar (グラニュー糖 / Guranyūtōh) 100 g
Water (水 / Mizu) 300 ml
Lemon juice (レモン汁/ Remon jiru) 1 tbsp
Strawberries (苺 / Ichigo) 8 (medium size)
How to Make
1. Add the water, agar powder, almond powder, and granulated sugar (1 tbsp) to a small pot, and mix well. Put the pot on low heat. This mixture will thicken, so it is important to stir it well to dissolve the agar and prevent burning. Once the agar has dissolved, add the milk little by little. Stir the pot while you’re doing this.
2. Dampen a large metal tray. Remove the pot from the heat. Pour the contents of the pot through a sieve, into the tray. Fill the tray to a depth of about 1.5 cm. Set the tray aside.
3. Prepare the syrup. Add the granulated sugar (100 g) and water to a second pot, and put the pot on medium heat. Once the sugar has dissolved, turn off the heat, and remove the pot from the burner. Add the lemon juice. Cut the strawberries into cubes 5 mm on a side, add them to the pot, and coat them evenly with the syrup.
4. With the contents of the metal tray having solidified into a gel, cut the gel into bite-size pieces. Arrange these in serving bowls and top with the syrup.
Recipe Developed by Chef Machiko Tateno