Milk and Strawberry Bingsu

Ultra-light milk snow that melts instantly. Fresh strawberries provide a sharp acidity that cuts through the smooth sweetness of the reduced red bean paste.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 614
• Protein: 25 g
• Carbs: 102 g
• Fat: 11 g

Ingredients

• 500 ml Whole milk ( chilled )
• 150 ml Whole sweetened condensed milk ( divided for base and topping )
• 200 g Red bean ( dried )
• 150 g White sugar ( for the bean paste )
• 250 g Strawberry ( quartered )
• 1 pinch Gray sea salt
• 200 g Azuki Beans ( soaked overnight if possible )
• 4 tbsp Roasted soybean powder (Kinako) ( to sprinkle )

Instructions

1. Milk base preparation

   Mix the whole milk and sweetened condensed milk. Pour into a flat tray to a thickness of 2 cm. Place in the freezer until the block is rock hard.

2. Cooking the azuki beans

   Rinse the azuki beans and red beans. Cover with water and bring to a boil. Drain, add fresh water, and cook over low heat. When the beans crush easily under your finger, add the white sugar and a pinch of salt. Let reduce until the paste heavily coats the spoon.

3. Fruit preparation

   Wash and hull the strawberries. Cut them into regular quarters. They should be shiny and firm.

4. Creating the snow

   Take out the milk block. Scrape it vigorously with a fork or pulse it quickly in a blender to obtain fine shavings, similar to powder snow.

5. Immediate plating

   In pre-chilled bowls, alternate layers of milk snow, bean paste, and strawberries. Generously sprinkle roasted soy powder (kinako) between layers and on top. Finish with a drizzle of sweetened condensed milk on the summit.

Chef's tips

• Place your bowls in the freezer 30 minutes before serving to prevent the snow from melting on contact with the ceramic.
• Do not blend the milk for too long; the heat from the blades will turn the snow into soup.

Storage

Consume immediately after assembly. The bean paste can be kept for 3 days in the refrigerator.