Chef Makoto Tokuyama, co-owner of Cocoro restaurant, has a talent for artfully blending the best of Japanese gastronomy with the finest locally sourced and unmistakably New Zealand ingredients. The results are sublime. As regulars of chef Tokuyama’s elegant, multi-award-winning dining room, Simply You Living has asked him to create, exclusively for us, a feast we could prepare for family and friends.
Green-tea Mint Ice Cream
| 60 g | White sugar |
| 240 ml | Cream |
| 160 ml | Milk |
| 55 g | Eggs, yolk only |
| ¼ | Vanilla pods |
| 6 g | Matcha (green tea) powder |
| 6 g | Mint leaves, chopped |
Valrhona Chocolate Sauce
| 4 servings | Mixed fruit, seasonal, of your choice (Main) |
| 60 g | Valrhona chocolate, Caralbe 66% (Main) |
| 30 ml | Cream |
| 15 ml | Milk |
| 1 pinch | Orange peel, dried |
| 1 pinch | Cinnamon, dried |
| 1 pinch | Ginger, dried |
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Directions
Ice Cream
- Beat egg yolk in hot water bath. Add 20g of white sugar and mix well.
- Pour cream, milk, remaining sugar and vanilla pod into a pot. Heat and mix well until vanilla flavour moves to the liquid.
- Slowly pour cream mixture into egg mixture. Mix. Pour into a saucepan followed by refined green-tea powder and chopped mint leaf.
- Heat until the egg causes mixture to thicken a bit. Strain mixture, cool, then place in the freezer.
- Once frozen, beat in a food processor or blender to make it creamy. Freeze again before serving.
Chocolate Sauce with Fruits
- Dissolve chocolate in hot water bath. Put cream, milk, orange peel, ginger and cinnamon into a saucepan. Heat on low until the spices' fragrances move to the cream and milk. Set aside to cool.
- Strain. Pour strained mixture into melted chocolate little by little and mix well.
