iKi Beer Sorbet
In collaboration with Yama, iKi Bier has made a refreshing recipe with biscuit, yuzu and green tea.
The components provide a surprising taste that makes people enthusiastic! This recipe is for dessert and the portions are for 6 to 8 people.
Ingredients:
- 1 bottle of iKi Beer
- 5 grams of yuzu juice
- 2 tablespoons cream
- 75 grams of sugar
- Biscuit
- 5 pieces of eggs
- 150 grams of sugar
- 125 grams of 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 ingredients, an important detail is that the iKi Beer must be cold, so that it will foam less, then turn the ice cream into sorbetiere.
For the biscuit, split the eggs, beat the egg yolk with the sugar lightly together with the matcha and kizami yuzu.
Sprinkle gently together and then spread the strained flour through it. Put the batter in a greased dish and bake for twenty minutes at 180 degrees.
The caramel for the finishing touch you have to mix the ingredients on soft fire. Boil until the caramel starts to color lightly, add some water to dilute it.
