About the Food
Green, fresh, and fun, but not your neighbor’s grass. Here’s Edamame Gelato, made from the collaboration of sago flour and Edamame Edashi. It’s delicious, cold, and leaves you feeling refreshed and energized.
Ingredients
- Sago flour 25 grams
- Edamame Edashi (peeled) 300 grams
- Liquid milk 340 grams
- Heavy cream 340 grams
- Granulated sugar 115 grams
- Vanilla powder 1/4 tsp
- Salt 1/4 tsp
- SP (whipping agent) 12 grams
Preparation Steps
- Mix sago flour, sugar, salt, and vanilla powder, then stir until well combined. Set aside.
- Blend the peeled Edamame Edashi with liquid milk.
- Combine the edamame puree with the mixture, cook until the mixture thickens, then let it cool to room temperature. Set aside.
- Whip the heavy cream until stiff using a mixer while keeping it cold.
- Slowly fold the whipped heavy cream into the milk mixture, then stir until well combined.
- Freeze the mixture in the freezer for 3 hours. Then, stir the mixture again with a mixer and add SP, mixing until well combined.
- Freeze the mixture again for 12 hours in the freezer.
- Sago Edamame Gelato is ready to serve.