Homemade Sake Sorbet Recipe

[@marsvoltian]

I understand overloading people with terms can convolute the video presentation a bit but I think just calling it Amazake until you add the distilled alcohol then clarifying it as a form of Sake at that point would've been clearer. I love the idea of being able to personalise the profile through the rotovap too! This channel perfectly aligns with where I'm at right now between desserts and ferments as well as I'm soon to be moving to start a small permaculture farm to source my own ingredients. Thanks so much for sharing!

[@nickstevenson606]

Can u do more videos with rotovap

[@EddieShepherd]

I’m working on another one for in a couple of months :)

[@evereletkline8732]

Just gorgeous - especially injoying that serving dish

[@EddieShepherd]

Aw thank you. The serving dish is made by the fantastic ceramist Becky Morris who I regularly work with, she's is brilliant :)

[@yok2714]

When crispy fruit paper recipe chef ? Much appreciated!!

[@Tastyplus1]

Your recipe is awesome and will go very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks.

[@PhaTs00p]

I'm a bit torn on the concept of this dish. There's a lot of talk about complexity but then skipping the whole yeast fermentation step limits it quite significantly. Controlling sugar and alcohol during fermentation is additional effort but it just feels counter intuitive to completely omit it, especially when most of the sugar comes from the sorbet syrup anyways. This is just my uninformed opinion but I feel there should be more to sake than slightly sweet moldy rice juice. Can't make beer by adding alcohol to malted barley, and if we could I'm not sure we'd be talking about complexity ;)

[@EddieShepherd]

Yeah, I mean I have huge respect for traditional sake making with yeast fermentation and I have done that too, but there is a style of sake where distilled alcohol is added - essentially an alcoholic Amazake and the reason I go that route here is so I can add low temperature distilled yunnan tea aromatics as the alcohol content without pushing the alcohol too far to make a frozen sorbet. For me that means you get the flavours from the koji & rice and the distilled tea, it’s those complex flavours I’m talking about and highlighting in the dish. Ultimately it comes down to flavour of the finished dish and this worked well I think, although it’s now been replaced by another sweet course on the tasting menu I was very happy with its flavour & the method. But that’s the beauty of food and cooking, outside of more regulated traditional dishes there’s no one right way a new dish needs to be, it’s all down to someone’s own tastes and what you enjoy / aim to achieve and share in a dish