Home Cooking 2

Pseu-dondurma a la japonaise (without salep)

lilith | Jan 31, 200808:10 AM


Someone was looking for a recipe for dondurma (I think that's what it's called - Turkish chewy ice cream) using konjac flour.
I did a bit of a search and found a recipe with konjac flour and yet another recipe, which calls for kirimochi.
I have not made either (I am not so much an ice cream person) but thought I'd post both recipes here and see what others think of them.

Konjac dondurma

3g konjac flour
70cc milk
80cc cream
2 egg yolks
50g sugar
20g honey
vanilla extract

1. pour milk in a saucepan and stir in konjac flour. Add cream and heat until gooey and smooth (use a blender if necessary). Do not boil the mixture.

2. Mix egg yolks and sugar in a bowl, add to the saucepan and blend until smooth. Use a blender if necessary. Add vanilla extract.

3. Pour into a container and freeze for 2 hours, take it out and mix well. Freeze again, and mix again.

Kirimochi dondurma
3 kirimochi (square mochi)
1 tbl sugar
1 tbl mizuame (http://en.wikipedia.org/wiki/Mizuame) or honey
250g ice cream (vanilla)
3 tbl yogourt (plain)
100cc water

1. Cut kirimochi in bite-size pieces and place in a heat-resistant container. Add water and microwave for 3 minutes or until mochi is soft.

2. Put 1 in a casserole and mix in low heat until smooth (use a blender if necessary). Add the rest of the ingredients and mix again.

3. When the mixture is smooth, Pour in a container and freeze for 2-3 hours. Take out of the freezer and mix well. Freeze again and serve.

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