iKi Beer Sorbet

In collaboration with Yama, iKi Beer has created a refreshing recipe with cookies, Yuzu and green tea. The components create a surprising taste that people get excited about! This recipe is a dessert for 6 to 8 people.

iKi Yuzu

iKi Zero

Ingredients

1 bottle of iKi Beer
5 grams of yuzu juice
2 tablespoons cream
75 grams of sugar
Cookie
5 eggs
150 grams of sugar
125 gram flour
5 grams of matcha
4 grams of Kizami Yuzu
Caramel
200 grams of sugar
200 ml water
10 grams of Kizami Yuzu

Preparation

To prepare the sorbet; mix all the ingredients. An important detail is that the iKi Bear must be cold, so that it foams less and then the ice turns into sorbetiere.

For the cookie, split the eggs, lightly beat the egg yolks with the sugar together with the matcha and kizami yuzu.

Gently sprinkle together and then divide in the sifted flour. Put the batter in a greased dish and bake for twenty minutes at 180 degrees.

The caramel For the finishing touch, mix the ingredients over low heat. Cook until the caramel begins to color lightly, adding some water to thin it if necessary.

This recipe was written and published by Yama

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