John Myers
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Samurai Ice Cream Kyoto-Zen with ORAC Berries (Attila Hildmann)
The perfect samurai ice cream kyoto-zen with orac berries (attila hildmann) recipe with a picture and simple step-by-step instructions.
ice
- 1 pinch Sea-Salt
- 520 g Ice cubes
- 400 g Pure cashew butter
- 2 pinch Ground vanilla
- 100 g Agave syrup
Pancakes
- 120 g Flour
- 40 g Agave syrup
- 280 g Almond milk
- 2 tsp Baking powder
- 1 tsp Vanilla
puree
- Acai frozen puree
Chocolate sauce
- Cocoa
- Almond butter white
- Agave syrup
Bright sauce
- Almond milk
- Almond butter white
- Agave syrup
- Aiya Matcha
- Coconut flakes
- Raspberries
- Banana slices
ice
- To make the cashew vanilla ice cream, mix the ice cubes, cashew butter, ground vanilla, agave syrup and a pinch of sea salt in a blender or with a hand blender until creamy. Let cool in the freezer for about 25 minutes.
Pancakes
- Mix the flour, almond milk, vanilla, agave syrup, baking powder and a pinch of sea salt together to form a pancake batter. Bake small pancakes in a pan in a little margarine (about 2 minutes on each side).
Acai puree and sauces
- Finely puree the acai frozen puree in a blender with a little agave syrup. Make the chocolate sauce from cocoa, white almond butter and agave syrup. Make a light sauce from almond butter, almond milk and agave syrup.
- Layer the pancakes with raspberries and spread a few banana slices over them. Drizzle with chocolate and light sauce and put ice on the plate. Dust everything with aiya matcha (Japanese fine tea) and spread the fruit puree next to it. Spread the raspberries over it and sprinkle some of the coconut flakes over it.
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