norikko / Adobe Stock

Houjicha Ice Cream

with Caramelised Flambéed Mango

vegetarian

Ingredients

Ice cream:
240 ml cream
240 ml milk (3.8% fat)
6 g Houjicha powder (Article No: 0064834)
2 fresh egg yolks
100 g sugar
1 pinch salt
Caramelised mango:
1½ ripe mangos
1 TBL butter
3 TBL icing sugar
40 ml Friesengeist liqueur
200 g fresh raspberries

Preparation

Place all the ingredients for the ice cream in a tall blender or mixer bowl and blend together with an immersion blender. Pour the mixture through a fine sieve into the ice cream maker. After approx. 40-50 minutes, when the mixture is nice and creamy, put the ice cream container into the freezer and chill for least one hour. (Caution: Do not freeze too long or ice crystals will form and the mixture will not be creamy.)
Peel the mangos, filet them along the core and cut into thin slices. Put half of the mango slices in a blender and blend into a fine purée, refrigerate until serving time. Heat some butter and briefly sauté the rest of the mango slices, sprinkle them with icing sugar, turn them over and then cook until slightly caramelised.
Pour the Friesengeist liqueur over the caramelised mangos, light it and wait until the flame goes out. Press the raspberries through a fine sieve with a spoon. Decoratively spread the raspberry puree and mango puree onto each dessert plate. Arrange scoops of the Houjicha ice cream on top and add the warm mango slices.

PortionsIngredients for 5 servings
Difficultysimple
Cooking Timeup to 10 minutes

Share this recipe

You could also like

Currently more popular than ever - teas from Japan! Teas from Japan with their history going back over 1,000 years are today receiving ever more popularity and interest. This trend is on the one hand due to the greater interest in Japanese food-culture – the awareness of health food in general, and on the other hand, the wide selection of high quality and often quite unique and innovative methods of usage that Japanese teas often demand.

Japan

Read article

Matcha is one of the most expensive teas and is produced in Japan with the greatest care. During production, the tea plants on the fields are temporarily shadowed. The bright green Matcha powder is gently and slowly ground from this shaded Japanese green tea (Tencha).

Japan | Matcha

Read article

Our tea experts, Denis and Marco, present our Matcha qualities, the easy preparation and possibilities of use. The high-quality Japanese tea, Matcha, is one of the most expensive tea varieties and produced with greatest care. Shaded tea leaves are slowly and very gently ground into the bright green powder. The traditional preparation in a bowl with 80 °C hot water is just as popular as the trendy drink Matcha Latte or as unusual green ingredient for baking. We welcome you to the sample room at Wollenhaupt. Discover our Matcha variety together with Denis and Marco.

Video | Japan Matcha

Read article

Denis and Marco show and explain the variety of Japanese teas. There is more to green and black teas from Japan than just a hot beverage. The teas are the key to a Japanese culture and offer great enjoyment. The perfection and variety of the teas, mainly green but sometimes also black, is breathtaking and is enjoying increasing popularity. Immerse yourself in the world of Japanese tea with Denis and Marco.