Omija Bead Ice Cream
Quick answer
This dessert features omija syrup shaped into small frozen spheres using a molecular gastronomy technique.
What makes this special
- Omija bead ice cream uses chilled oil drops to form frozen spheres of tart five-flavored berry juice.
- Drops fall into chilled oil to form beads, a molecular technique
- Omija's five-flavor profile concentrated into each tiny sphere
Key ingredients
Core cooking flow
- 1 Combine 100ml omija syrup with 200ml water and stir well to make a deep pink...
- 2 Add 50ml milk and 1 tablespoon yogurt powder to the second bowl of omija jui...
- 3 Pour 500ml cooking oil into a deep cup and chill in the freezer for at least...
This dessert features omija syrup shaped into small frozen spheres using a molecular gastronomy technique. The natural five-flavored profile of omija berries is concentrated into each tiny bead. The recipe uses two types of base mixtures: a clear pink omija juice and an opaque pink liquid made by blending the juice with milk and yogurt powder. These liquids are dropped from a pipette into a cup of cooking oil that has been chilled in the freezer for at least one hour. Upon contact with the cold oil, the droplets solidify into round spheres. The frozen beads are scooped out with a strainer, rinsed in cold water to remove the oil coating, and stored in the freezer. The clear red and milky pink beads are served mixed together, and they can also be added to sparkling water to make a beverage.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Combine 100ml omija syrup with 200ml water and stir well to make a deep pink omija juice, then divide into two bowls.
- 2Step
Add 50ml milk and 1 tablespoon yogurt powder to the second bowl of omija juice and stir until the liquid is opaque pink.
- 3Heat
Pour 500ml cooking oil into a deep cup and chill in the freezer for at least 1 hour until very cold so the omija drops solidify the moment they hit the oil.
- 4Step
Using a dropper or small spoon, slowly drop the omija liquid into the cold oil one drop at a time, letting each drop solidify into a sphere before adding the next.
- 5Step
Carefully scoop the solidified beads out of the oil with a fine strainer and rinse gently in cold water to remove the oil coating.
- 6Finish
Pat dry, place in an airtight container, and freeze until serving; arrange a mix of the clear and opaque pink beads on a plate and serve cold.
After the steps
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