Sake Glace:
2L rice milk, roasted and unsweetened
0.5 kg glucose syrup
5 pcs limes, grated and juiced
0.4 kg sugar
0.1 L lemon juice
0.04 kg carob bean gum
0.1 L sake liqueur
1 L sake
Heat the rice milk with the glucose syrup and sugar to dissolve the sugar.
dissolve.
Add remaining ingredients and mix well.
Pour into Packjet cups (recipe for 6 PackoJet cups).
Unfreeze completely and freeze again.
Soak individual freshly picked cherry blossoms in the Bora Bora Sea Salt
Ginger & Turmeric and finally, when serving, top with the salty Sakura
Flower (cherry blossom/cherry blossom) to decorate.
Tips:
Pour sake on gelato when serving as you would with Coupe Colonel.
Dust with roasted ground basmari rice.