Bring a Japanese-themed dinner party to a memorable close with this delicious dessert recipe. Scoops of green tea and black sesame ice-cream are served sundae-style with a drizzle of sweet soy syrup.
- 1 sugar banana, sliced
- 70 g (2 small) soft mochi (rice cakes) (see note), chopped
- 4 strawberries, halved
- wafer biscuits and whipped cream, to serve
Green tea and black sesame ice-creams
- 200 g black sesame seeds (see note)
- 2 tbsp light corn syrup (see note)
- 25 g (¼ cup) matcha (powdered green tea) (see note)
- 500 ml (2 cups) thickened cream
- 2 x 375 ml cans evaporated milk
- 220 g (1 cup) caster sugar
Sweet soy syrup
- 1 tbsp katakuriko (see note) or potato starch
- 75 g (⅓ cup firmly packed) dark brown sugar
- 60 ml (¼ cup) mirin
- 2 tbsp Japanese soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 45 minutes
Freezing time overnight
To make ice-creams, process sesame seeds in a small food processor for 5 minutes or until ground. Transfer to a bowl, add corn syrup and 60 ml water, and stir to combine. Set aside. Stir the matcha with 80 ml water to combine.
Place cream, milk and sugar in a saucepan over high heat. Stir to dissolve sugar and cook until mixture just comes to the boil. Remove from heat and divide between 2 bowls. Whisk sesame paste into one bowl and matcha paste into the other until combined. Cover surface of each mixture with plastic wrap. Cool, then refrigerate for 45 minutes or until cold.
Churn matcha mixture in ice-cream maker until frozen. Transfer to an airtight container and cover the surface with plastic wrap. Freeze overnight or until firm. Makes 1 litre. Store in freezer for up to 1 month.
Strain sesame mixture and discard solids. Repeat Step 3 for sesame ice-cream. Makes 1 litre. Store in freezer for up to 1 month.
To make soy syrup, combine 1 tbsp water and katakuriko in a bowl. Place sugar, mirin, soy and 250 ml water in a saucepan and bring to the boil. Reduce heat to medium and simmer for 3 minutes or until reduced by one-quarter. Add katakuriko mixture and cook, stirring, for 2 minutes or until mixture is thick enough to coat the back of a spoon. Cool. Makes 350 ml. Store in fridge in an airtight container for up to 1 month.
Place 1 scoop each of green tea and sesame ice-cream in bowls. Add remaining ingredients and drizzle with sweet soy syrup, to serve.
• Soft mochi (rice cakes) are widely available from Asian food shops. We used a sweet variety that is filled with red bean.
• Black sesame seeds are from Asian food shops and selected supermarkets.
• Corn syrup is from health food shops, selected greengrocers, delis and Asian food shops.
• Matcha (green tea powder) and katakuriko (potato starch) are from Japanese and selected Asian food shops.
Photography by Brett Stevens