cassata inspired ricotta ice cream
I had this ice cream at a restaurant in Japan, and it said "cassata" on the menu. I had never heard of it before. It looked like semifreddo, but the texture was a little different, so I looked it up. When you type "cassata" in English and Japanese, Google gives you different images. Here is what I learned:
honeycomb ice cream
From this recipe, you will learn two great things: making honeycomb candy and learning how to make ice cream without an ice cream machine! I learned how to make honeycomb ice cream from my friend and my pastry sensei, Jun. This is his long-time boyfriend Paul’s mom’s recipe. It’s super easy and delicious!
matcha zenzai
Matcha zenzai is a super quick pick-me-up dessert. I first had it in Arashiyama, Kyoto. While looking for a place to eat lunch, I stumbled upon a restaurant with a menu hanging outside. The picture of this matcha zenzai caught my attention. It had just the right amount of sweetness from the sweet red bean paste and a very balanced flavor with matcha bitterness. As I was scrolling through my photos from the trip, it reminded me how good it was. So, I’ve decided to recreate it.