Sakura Ice Cream with Monaka Recipe - Great British Chefs

Name: Sakura Ice Cream with Monaka Recipe - Great British Chefs
Total time: 120 min
Ingredients: 18 salted cherry blossom, also known as sakura shiozuke, briefly rinsed to remove some of the salt; 240g of water; 230g of sugar; 600g of double cream; 5 egg yolks; 1 vanilla pod, split and seeds scraped; 100g of sugar; 200g of red adzuki beans, washed; 180g of caster sugar; 1/2 tsp salt; 6–8 monaka wafer shells

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Try out this Japanese dessert recipe of sakura (cherry blossom) ice cream with monaka – mochi wafers filled with anko (red bean paste).

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Ingredients

18 salted cherry blossom, also known as sakura shiozuke, briefly rinsed to remove some of the salt
240g of water
230g of sugar
600g of double cream
5 egg yolks
1 vanilla pod, split and seeds scraped
100g of sugar
200g of red adzuki beans, washed
180g of caster sugar
1/2 tsp salt
6–8 monaka wafer shells