Ingredients and Instructions
200gr cream 200gr sugar
Cook the sugar in the kakugama with a little water until it reaches 180 ° C, add the cream and melt the caramel.
800gr milk 60gr sugar
200gr cream 100gr rice (Yuki-Tsubaki rice)
Place the milk, cream, and sugar in the kakugama and bring to a boil.
Add the rice and cook over low heat with the inner lid on until the rice is creamy.
【Fior di latte ice cream】
375gr milk 133gr cream
93gr sucrose 21gr powdered milk
40gr glucose powder
Heat milk, cream and sucrose in kakugama. Add powdered milk and powdered glucose and heat to 85°C.
Pour into the Pacojet jar and freeze.
250gr milk 250gr cream
Combine both ingredients in a siphon. Fill with gas and squeeze out the frothy milk granita.
1ℓ milk 200g sugar
Add milk and sugar to the kakugama, bring to a boil and reduce to 500g.
1. 2 tablespoons of Caramel Mou
2. 1 tablespoon of Milk rice
3. Grated lemon peel
4. 1 teaspoon of Fior di latte ice cream
5. Milk granita
6. 4 tablespoons of Reduced milk