Strawberry and Matcha Kakigori
Ingredients
- 500 mlMineral water (frozen in a block)
- 200 gStrawberry (sliced)
- 100 gWhite sugar
- 2 tbspmatcha powder
- 4 tbspWhole sweetened condensed milk
- 100 gAzuki Beans (cooked and sweetened into paste (anko))
Method
A mountain of shaved ice as light as fresh powder, melting the moment it hits the tongue. Vibrant red strawberry reduction meets deep green matcha, bound by the creaminess of condensed milk.
- 1
Pour the mineral water into a square container. Place in the freezer until a solid, transparent block is formed. Take it out 5 minutes before shaving so the ice is tempered, otherwise it will be brittle instead of fluffy.
- 2
In a small saucepan, mix the sliced strawberries and white sugar. Let simmer over low heat until the juice coats the spoon. Strain to obtain a smooth, shiny syrup, then let cool completely.
- 3
In a bowl, dilute the matcha powder with a little hot (not boiling) water, whisking vigorously to avoid lumps. You should obtain a fluid and homogeneous paste.
- 4
Prepare the red bean paste (anko) by simmering the azuki beans with sugar until they are tender and mashable. Let cool before use.
- 5
Using a kakigori machine or a suitable food processor, shave the ice block over a very cold bowl. The ice should fall in ultra-fine flakes, like fresh snow, without clumping.
- 6
Place a generous spoonful of azuki paste on the side or at the bottom of the bowl. Pour the strawberry syrup on one side of the ice mountain and the matcha on the other. Finish by drizzling the sweetened condensed milk over the top. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Mineral water is essential for the clarity and purity of the ice.
- If the ice forms hard grains, it's too cold; let the block sit for a few minutes to warm up slightly.
How long does this dish keep?
Consume immediately. The strawberry syrup can be kept for 3 days in the refrigerator.
