Summer Snow Blossoms: A Japanese Mochi Ice Cream Fantasy

Allergens

Soy, Dairy (in the ice cream base)

Ingredients

• 2 cups sweet rice flour
• 1 cup water
• 1 cup sugar
• 1/4 cup cornstarch
• 2 tbsp matcha powder
• 2 quarts hojicha ice cream base
• Pink and red food coloring (optional)
• Cherry blossom
• flavored whipped cream for garnish
• Cherry blossoms and edible flowers for garnish

Instructions

1. In a saucepan, combine the sweet rice flour with water to create a smooth dough. Knead until it forms a ball. Let rest for 30 minutes.
2. Divide the dough into equal portions, tinting some with food coloring if desired. Roll each portion into a snake shape and cut into small, bite sized pieces.
3. In a large saucepan, combine sugar, cornstarch, and matcha powder with water to create a thick, smooth paste. Gently heat and whisk until the mixture is velvety and transparent.
4. Drop mochi balls into the heated mixture and cook for 2 3 minutes or until they float and are translucent. Carefully remove them from the saucepan and let cool on a parchment paper lined baking sheet.
5. Assemble your Summer Snow Blossoms by placing a scoop of hojicha ice cream atop each mochi ball, followed by another mochi layer to create a sandwich. Garnish with cherry blossom flavored whipped cream and edible flowers.

Chef’s Insight

Discover a harmonious balance between traditional Japanese ingredients and modern culinary techniques in this enchanting dessert.

Notes

Customize your mochi by infusing it with different flavors such as matcha, chocolate, or fruit purees.