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Sake Glace by Lauren Wildbolz from Future Cuisine

Sake Glace by Lauren Wildbolz from Future Cuisine

in Recipes

Ingredients

  • 2L roasted, unsweetened rice milk

  • 500g glucose syrup

  • 5 limes (zest and juice)

  • 400g sugar

  • 100ml lemon juice

  • 40g carob bean gum

  • 100ml sake liqueur

  • 1L sake

Method

1. Heat the base.
Warm the rice milk with the glucose syrup and sugar, stirring until the sugar is fully dissolved.

2. Mix ingredients.
Add the remaining ingredients and blend well to ensure an even mixture.

3. Freeze.
Pour into Pacojet cups (mixture fills approximately 6 cups). Freeze fully.

4. Process and refreeze.
Once frozen, process in the Pacojet, then refreeze for texture refinement.

Serving & Garnish

Soak a freshly picked cherry blossom in Bora Bora Sea Salt — Ginger & Turmeric.
Place the blossom on top of the gelato just before serving to finish the dish with a delicate salty floral note.

Tips

  • Add a splash of sake when serving, similar to the classic French "Coupe Colonel."

  • Sprinkle lightly with roasted, ground basmati rice for added texture and aroma.

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