Heavenly Japanese Cherry Blossom Affogato
Explore this exquisite fusion of Japanese and Italian flavors with our Heavenly Japanese Cherry Blossom Affogato recipe - a luxurious gluten-free brunch dessert perfect for any special occasion.
Allergens
Milk (Dairy)
Ingredients
- 1 cup gluten
- free mochi balls (dango) 2 cups cherry blossom rice wine (sakura
- zake) 1 pint vanilla ice cream 1/4 cup strong espresso Pinch of sea salt Edible cherry blossoms and cherries, for garnish
Instructions
- Place mochi balls in a bowl and pour cherry blossom rice wine over them. Gently toss to coat. Let sit for at least 30 minutes to absorb the flavor.
- In a small saucepan, heat the espresso until just warm but not boiling. Set aside.
- Divide soaked mochi balls among four glasses or cups. Top each with a scoop of vanilla ice cream.
- Slowly pour the warm espresso over the ice cream and mochi to create a rich, indulgent blend.
- Sprinkle a pinch of sea salt atop each affogato for contrast. Garnish with edible cherry blossoms and fresh cherries.
- Prep: 10 minutes Cook: None Total: 30 minutes
Chef’s Insight
The combination of warm espresso and cold ice cream creates a sensational temperature play, enhancing each flavor and texture.
Notes
This recipe is best enjoyed immediately after preparation for maximum taste and texture.