Green tea ice cream with blue cheese and tea pancakes
20 servings
60 minutes
This ice cream is sold at "Pueroport", a branch of "Chainaya Vysota" in Gorky Park.
1
Heat 1 liter of milk to 75 degrees, pour in cream, add yolks mixed with 250 grams of sugar and anzi baycha. Blend everything until smooth. Cool and let mature at 5 degrees for 20 hours.
- Milk: 2 l
- Heavy cream 35% fat: 1 l
- Egg yolk: 10 pieces
- Sugar: 265 g
- Anji bai cha (Anji white tea): 25 g
2
Blend pine nuts with tarragon and blue cheese. Mix lingonberry syrup with lemon juice and blend with blueberries.
- Pine nuts: 100 g
- Tarragon: 6 g
- Blue cheese: 200 g
- Lingonberry syrup: 150 ml
- Lemon: 1 piece
- Blueberry (highbush): 600 g
3
Combine the cream-milk base with the cheese-nut paste and berry mixture. Send it to the ice cream maker.
- Heavy cream 35% fat: 1 l
- Milk: 2 l
- Pine nuts: 100 g
- Blueberry (highbush): 600 g
4
For pancakes, make a batter from flour, eggs, a liter of milk, salt, and a tablespoon of sugar. Divide into two halves: mix matcha into one and powdered pu-erh into the other. (The more expensive the tea, the tastier the pancakes will be.)
- Wheat flour: 500 g
- Chicken egg: 5 piece
- Milk: 2 l
- Salt: 1 teaspoon
- Sugar: 265 g
- Matcha (green tea powder): 8 g
- Pu-erh tea: 8 g
5
Bake pancakes and serve them with ice cream.