You will need to begin this recipe 1 day ahead.
This delicate Japanese dessert combines cool plum wine ice, jelly, lychee sauce and fresh apples to create layers of indulgence.
- 2 green apples
- Lime zest, to garnish
- 1½ kiwi fruit, peeled
- 500 g green apple puree (see Note)
- 100 g caster sugar
- 100 g umeshu (Japanese plum wine)
- Pinch of salt
- ½ tsp vanilla extract
Umeshu kanten jelly
- 5 g kappa carrageenan (see Notes)
- 100 g sugar
- 50 ml umeshu (Japanese plum wine)
- 330 ml lychee juice (see Note)
- 50 g sugar
- 250 ml (1 cup) pouring cream
- 250 g mascarpone
- 2 tsp vanilla extract
- 70 g icing sugar
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: overnight
Freezing time: overnight
For the umeshu ice, place the kiwi fruit and 400 ml water in a blender and blitz until just smooth but don’t over-process or you will break up the seeds. Pour into a saucepan, add the apple puree and sugar and stir over low heat until the mixture reaches 65˚C-70˚C on a sugar thermometer. Remove from the heat, then stir in the umeshu, salt and vanilla. Stand until cool, then pour into a freezer-proof container and freeze overnight.
Meanwhile, for the jelly, place the kappa carrageenan and 1 tablespoon of the sugar in a small bowl and stir well to ensure there are no lumps. Pour 700 ml water into a saucepan and add the remaining sugar. Place over medium heat, then gradually whisk in the kappa and sugar mixture. The water must still be cold while whisking it in. Bring to a simmer, then remove from the heat and stir in the umeshu. Stand at room temperature until cooled to about 30˚C-40˚C, then pour into a small container and refrigerate overnight.
For the lychee sauce, place the lychee juice and sugar in a saucepan over medium heat. Simmer over medium heat for 15 -20 minutes or until thickened to the consistency of runny honey. Remove from the heat, stand until cool, then pour into a container and refrigerate overnight.
The following day, for the mascarpone Chantilly cream, place the cream, mascarpone and vanilla in the bowl of an electric mixer fitted with a whisk attachment. With the motor running on low speed, gradually add the icing sugar and whisk until soft peaks form. Refrigerate until ready to serve.
Just before you’re ready to serve, peel, core and finely chop the apples and place into a bowl. Stir in enough of the lychee syrup to lightly coat.
Using a fork, shave the umeshi ice, scraping in one direction, then in the other to make fine crystals. Using another fork, shred the jelly into fine pieces.
To assemble, place a spoonful of chopped apple mixture into the bottom of each of 12 glasses. Top with a layer of shaved jelly, using half the jelly, then divide the shaved ice among the glasses. Add a second layer of apple, diving all the remaining apple among the glasses, followed by another layer of shaved jelly. Top with a dollop of Chantilly cream and garnish with a little lime zest.
• Green apple puree is available online from Eustralis.
• Kappa carrageenan is a natural thickening agent derived from red seaweed. Available in powdered form from Asian grocers or health food stores.
• Lychee juice is available in cans or tetra packs.