Yuzu snow

Makes 350ml Desserts and puddings

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Method

Put the sugar and 125ml cold water in a pan and heat gently for around 3 minutes, until the sugar dissolves. Swirl the liquid to dislodge any sugar crystals still on the bottom, then transfer to a bowl to cool.

When cold, mix in the yuzu juice. Pour the mixture into a shallow freezer-proof container and freeze for 2 hours. Remove and, using a fork, scrape the outer frozen edges into the centre and refreeze. After around 3 hours, mash with a fork and whizz up in a mini processor to get a texture like snow. Put in a small container and freeze again until needed.

When you come to use it, mix with a fork and serve in little bowls around the size of the tartlets, or put into one big single bowl and put out lots of spoons.

This recipe was taken from the June/July 2020 issue of Food and Travel.

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