Japonica Ice Cream Sundaes
You can never have too many dessert recipes, so give Japonican Ice Cream Sundaes a try. Watching your figure? This gluten free recipe has 741 calories, 16g of protein, and 39g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have nigori sake, quarter-size ginger, sesame candy, and a few other ingredients on hand, you can make it. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
Stir ice cream and matcha together in a bowl. Freeze until firm, 3 to 4 hours.
Combine 1/2 cup sugar, the sake, ginger, and 1/3 cup water in a medium saucepan over medium-low heat. Cook, stirring, until sugar dissolves.
Add plums and simmer over medium heat, covered, until fruit begins to soften, about 5 minutes.
Transfer plums with a slotted spoon to a bowl. Discard skins and ginger. Return liquid to stove; boil until reduced to 1/2 cup, 7 to 10 minutes.
Pour over plums and chill until cool, about 20 minutes.
Whisk cream with remaining sugar in a bowl. Fold in candied ginger.
Spoon a third of plums and sesame snaps into 4 sundae glasses. Top with a scoop of ice cream. Repeat layering and top with remaining plums. Dollop with whipped cream and sprinkle with remaining sesame snaps.
*Find matcha at well-stocked grocery stores and at breakawaymatcha.com; find fruity nigori sake at liquor stores.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "