Mochi Ice Cream

Preparation

• 1
  In a microwavable bowl, dissolve the sugar in the water and in the mocha flour, ensuring there are no lumps
• 2
  Cook in the microwave oven on medium heat for 30 seconds. Remove and beat vigorously with a wooden spoon (the mix will become stiff and elastic)
• 3
  Place back in the microwave oven and repeat the process three more times
• 4
  Turn out on a board dusted with cornflour and let cool
• 5
  Scoop the ice cream into small balls using a melon baller (maximum diameter 2cm) and place back in the freezer
• 6
  When the paste is cool, roll it out into a sheet about 3mm thick, dusting it with cornflour to prevent sticking
• 7
  Place on a tray and freeze for about 30 minutes to harden
• 8
  Remove the mocha paste sheet from the freezer and, using a 4-5cm diameter cutter, cut out as many rounds as you can
• 9
  Place and ice cream ball in the centre of each and wrap it in the mocha paste, then place back in the freezer
• 10
  About 3-5 minutes before serving, remove from the freezer to allow the mocha to soften slightly
• 11
  Serve on bamboo leaves set on top of a plate of crushed ice and decorate with fresh seasonal berries.