Omija Bead Ice Cream
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Drops of omija liquid hit freezer-cold oil and set at once into tiny frozen beads, each one carrying the tart-sweet taste of schisandra berry syrup.
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Half the juice stays a clear red, while the other half gets milk and yogurt powder for an opaque pink, so the bowl holds two colors and two flavors. A quick rinse in cold water after straining takes away the oily film that would otherwise coat the tongue.
Ingredients
Instructions
- 1
Combine 100ml omija syrup with 200ml water and stir well to make a deep pink omija juice, then divide into two bowls.
- 2
Add 50ml milk and 1 tablespoon yogurt powder to the second bowl of omija juice and stir until the liquid is opaque pink.
- 3
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.
- 4
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.
- 5
Carefully scoop the solidified beads out of the oil with a fine strainer and rinse gently in cold water to remove the oil coating.
- 6
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.
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