The art of loving sweet sushi

Caviar of Caramelised Gooseberries over sweet perfumed Home-made Star Anise ice-cream

Making my baby fall asleep is like a big rubiks cube that needs to be solved by trying different ways. I would dance, sing and would sometimes tell stories even if i knew she still doesn't understand a word. Sometimes it would work, but most of the time it doesnt. Last Friday, it was listening to my Japanese songs that made her fall asleep. As I happily put her on her bed (finally after 2 hours)I continued listening to this compilation of japanese songs and opted to relax. Even if I knew I needed to do things in fast forward ("while she was still sleeping") after all I needed a break and I felt I deserved it. Truly music brings back memories.
We have lived for quite a long time in Japan and I only had good memories of this country. Japan was the country of my "first"..it was there that I lived for the first time far from my family, It was there that I met my husband for the first time,.. and it was there that I have learned how to bike for the first time in my life (at the age of 26 he hehe) and it was also in Japan that I got married (for the first time too hahaha because we had three ceremonies one in Philippines and another one in France). As I browsed our photo albums I just realised how I miss those moments. I thought i should cook something Japanese and oishii tonight. I was still savouring this quiet instant when I heard my baby cried...end of round one!

Sweet sushi
for Caviar of caramel-dipped gooseberries
100 g of gooseberries
200 g of sugar
20 tbsps of water

In a casserole, melt the sugar in the water. Let it boil slowly in medium fire. As soon as the caramel starts to thicken, turn it off. Soak one by one the gooseberries in the caramel and place in a plate separately to avoid sticking from one another.

for Home-made Star anise Ice-cream
50 g of sugar
2 tbsps of honey
2 eggs
2 star anise
1 cup of heavy fresh cream
Start by breaking the star anise and infuse them for fifteen minutes in the boiling water. Whisk sugar, honey and egg yolks until the mixture whitens. Add the infusion then whisk again. In another bowl, whisk the white eggs until it becomes firm and floppy. Stir in gently the egg whites in the yolk sugar mixture. Add in little by little the whipped fresh cream. Put in a covered container and freeze for 3 to 4 hours. During the first, second and third hour put out the ice-cream mixture and stir gently. Serve as in the photo .

Starry starry day....

 

For my french readers, the french version can be found here: http://www.lesfoodies.com/news/recette/caviar-groseilles-croustillantes-glace-badiane