Frozen Wasabi Ice Cream Pudding
I made this pudding as a special dessert one Christmas and received rave reviews about it.
This time I even managed to take photos of how it turned out. You will need to start it a couple of days before you want it just to give it time to fully freeze.
This special dessert was a labour of love because making it was spread over a couple of days, although it took less than an hour to vanish completely.
Once you start though it is relatively easy to put together. The time is spent getting all the ingredients prepared.
You can use different ingredients to those I used, but I found the Wasabi brought out the flavours in both the ice cream and the fruits very well.
Frozen Wasabi Icecream Pudding
Ingredients2 x 2 litre tubs Vanilla Ice Cream (I actually used French Vanilla) 200 gms Glace Cherries – chopped 150 gms shelled Pistachio nuts – roughly chopped* 20 ml Cointreau liqueur (optional) 125 gms strawberries – hulled and roughly chopped 150 gms raspberries (if frozen they need to be partly thawed) 2 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder 2 Tbsp Icing Sugar
- Lightly grease a wide mouth and deep bowl. I used a plastic mixing bowl, but any will do so long as it is big enough to hold the 4 litres of ice cream. 🙂
- Line the inside of the bowl with plastic food wrap.
- Remove both tubs of the ice cream from the freezer.
- Remove 1 litre of the ice cream and put it into a container and refreeze.
- Leave the other 3 litres of ice cream out and allow to thaw at room temperature until softened enough to stir (do not allow to fully melt).
- Place the thawed ice cream into a large mixing bowl.
- Add the chopped glace cherries, Cointreau liqueur and pistachios to the ice cream and mix throughly.
- Place the mix carefully into the lined bowl.
- Oil up the outside of a 1 litre Agee jar with a vegetable oil.
- Into the centre of the ice cream mixture in the bowl place the oiled 1 litre Agee jar (or similar) and tape into position so that it doesn’t fall over. See attached photo. Be careful that you don’t push the jar all the way to the bowl – we want to form a pocket, not a hole.
- Place carefully in the freezer and leave overnight to fully set.
- In the morning remove the frozen dessert from the freezer and carefully remove the tapes.
- Pour warm (not hot) water into the jar and you will find the jar will slip right out leaving a nice deep pocket in the centre.
- Replace bowl with the icecream back into the freezer.
- Remove the 1 litre of vanilla ice cream previously reserved and allow it to become soft.
- Mash together the chopped strawberries, icing sugar and partly frozen raspberries together with Namida® Wasabi Paste.
- Stir the mashed fruit mix in with the softened ice cream. It should produce a dense, slightly icy mixture.
- Now remove the bowl from the freezer and spoon the fruit mixture into the centre. Pack it down firmly. You should end up with some fruit mixture over.
- Replace the bowl and the left over fruit mixture back into the freezer until required.
- To serve, invert the frozen bowl over a serving dish and warm the bowl. I cheated a little because I used a plastic mixing bowl and just pulled the bowl away from the dessert and placed the base into a sink of cold water. This loosened the dessert enough from the bowl mould so that it just fell out onto the serving dish.
- Remove the plastic wrap and you should end up with a dessert that looks like this.
- Serve this immediately as it will start to soften reasonably quickly.
- Cut the Wasabi Icecream pudding with a sharp knife. The picture below shows what the inner pocket should look like.
- This wasabi Icecream pudding will serve 20 people or so. Enjoy!
You can purchase 100% Pure Wasabia japonica rhizome powder here. This powder is freeze dried to retain all the ITC content and contains no additives.
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