A traditional Japanese dessert consisting of a block of ice that is slowly tempered and then shaved into light flakes, piled into a dome and drizzled with Japanese strawberry syrup.
Ingredients
- 400 ml spring water
- 80 ml Japanese strawberry kakigōri syrup
Method
- The day before, pour the spring water into the cylindrical mold of a kakigōri machine. Freeze on a perfectly level surface until a completely solid and translucent block forms, with no liquid core.
- Place the serving bowls in the refrigerator. Kakigōri melts very quickly and must be plated in cold dishware.
- Remove the block of ice from the freezer and let it temper for a few moments at room temperature. It is ready when the surface becomes slightly glossy, without starting to run.
- Place the block in an authentic kakigōri machine or an appliance capable of shaving ice. Do not use a blender, a muddler, or an ice crusher.
- Shave the ice directly over a cold bowl, rotating the container evenly. Form a loose first layer, then pour over a little syrup to flavor the center as well.
- Continue to shave the ice, gently gathering the flakes toward the center with a spoon, without packing them down. Build a tall, light, and even dome in this way.
- Distribute the remaining syrup over the top and sides of the dome. Pour it slowly so it penetrates in places without soaking all the ice.
- Repeat the plating for each serving and serve immediately, before the flakes compact.
Nutrition
Per serving
- Energy
- 7 kcal
- Protein
- 0.16 g
- Carbohydrate
- 1.4 g
- Fat
- 0.06 g
- Fibre
- 0.4 g
- Calcium
- 16.9 mg
- Iron
- 0.02 mg
- Magnesium
- 1.81 mg
