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Fig Leaf Mochi Rice Sake Kasu Ice Cream
Masayoshi Baba | Masayoshi
Known for curating exceptional omakase experiences, one of Vancouver’s most celebrated chefs, Masayoshi Baba, owner of Masayoshi. Discover a well-balanced and elevated ice cream spotlighting our milled white rice sake kasu. Roasted fig leaves and fruits pair perfectly here with the fruity and floral elements of sake kasu.
- 60g sticky rice
- 500ml milk
- 50ml heavy cream
- 50g honey
- 30g sugar (for the ice cream)
- 3 large egg yolk
- 5 fig leaves
- 40g Artisan SakeMaker sake kasu (for the ice cream)
- 8 ripe figs
- 40g Artisan SakeMaker sake kasu (for the compote)
- 150g water
- 50g sugar (for the compote)
Roast the fig leaves on a skillet to cook off the excess liquid and release aromatics.
Soak sticky rice in 100g of milk for 30 minutes.
Combine sake kasu, sugar and the remainder of milk in a pan and bring it to a boil. Once boiled, add fig leaves, rest for an hour with a lid on. Remove fig leaves and add the sticky rice into the pan. Cook for 20 minutes.
Turn off the stove and let cool until the mixture is around 71°C. Add egg yolks into the pan and stir it quickly. Purée in blender and strain. Add honey, heavy milk and let cool.
Once mixture is cooled, place through ice cream maker.
Wash figs, dry well. Add sake kasu, water and sugar into a pan and cook until sugar is dissolved.
In another pan cook figs on medium heat. Skim off excess residue and cook until hot but not boiling. Place a small lid or aluminum foil directly over figs and cook for 10 minutes, flipping halfway.
Keep figs covered, let it cool a bit, then place the whole pan in the fridge to chill.