Kampot red peppercorn and strawberry patbingsu

Peugeot equipment: Maestro pepper mill

• 16 Strawberries (hulled and quartered)
• 2 tbsp Sugar
• Kampot Red Peppercorns
• 4 servings of red Kampot Peppercorn Strawberry Ice Cream (recipe below)
• 320g Sweetened Adzuki Bean Paste (recipe below)
• 16 pc Mochi (recipe below)
• 8g Puffed Barley Cereal (or any other kind of cereal of your choice)
• 1.5l Ice Milk Granita (Recipe Below)
• 35g Black Sesame Seeds (roasted kind, lightly crushed)

Kampot Red Peppercorn Strawberry Ice Cream:

• 1l Whole Milk
• 1l Double Cream
• 450g Sugar
• 570g Frozen Strawberries
• 9 Egg, yolks
• 100g Sugar
• 2 tbsp Vanilla Paste
• Kampot Red Peppercorns to taste (Using Peugeot Peppermill)

Ice Milk For Kampot Red Peppercorn Patbingsu:

• 1.5l Milk
• 1 400g can Sweetened Condensed Milk

Sweetened Adzuki Bean Paste For Kampot Red Peppercorn Patbingsu:

• 1 cup Dried Red Beans (adzuki)
• 3l Water
• 215 g Sugar
• Pinch Salt

Mochi For Kampot Red Peppercorn Patbingsu:

• 150g Mochiko (rice flour)
• 250ml Water
• 50g Sugar
• Corn Starch

Kampot Red Peppercorn Strawberry Ice Cream:

1. Put 450g sugar, the frozen strawberries and a splash of water in a thick bottomed pot. Cook the fruit on a simmer until cooked through and has a glossy look, constantly stirring so as not to burn. This will take about 15-20 minutes. Let the mixture cool to room temperature. Puree and strain through a fine sieve and set aside.
2. Cmbine 100g sugar with the egg yolks in a large bowl with a whisk. Whisk until combined and set aside.
3. Heat whole milk, double cream, vanilla paste, and ground Kampot Red Peppercorns in a pot and heat to 180 degrees fahrenheit.
4. Temper the egg yolks with the hot cream but adding one ladle at a time, whisking, until half of the cream mixture has been tempered into the egg yolks.
5. Add the milk/egg mixture back in to the pot mixture by pouring slowly, whisking at the same time. Keep stirring on low heat until the cream mix coats the back of a spoon.
6. Strain, and combine with fruit mixture. Chill in ice bath. Churn in ice cream maker, or fill paco jet containers and freeze overnight to churn the next day.

Ice Milk For Kampot Red Peppercorn Patbingsu:

1. Combine milk and sweetened condensed milk. Freeze over night in a shallow pan.
2. Next day, scrape with a fork to make granita. Or pour into ice cube mould and use an ice shaver maker.

Sweetened Adzuki Bean Paste For Kampot Red Peppercorn Patbingsu:

1. Cover the beans with at least an inch of water and soak for a few hours or overnight. Drain, cover with the 3l of water, and then cook for 3 hours simmered. (Don’t add the sugar while the beans are cooking, or it will stop the water to absorb the beans).
2. Strain the bean liquid in to a saucepan and combine with the sugar. Bring to a simmer and cook, stirring frequently to prevent scalding, until the sugar and water form a syrup. Combine the beans and the syrup in a bowl and stir; some beans will look mashed and some whole. The finished product should be thick, with the viscosity of baked beans. The best paste is a bit shiny, with a nappé appearance.
   (to skip this altogether, there are sweetened red bean paste sold in cans at Asian markets)

Mochi For Kampot Red Peppercorn Patbingsu:

1. The best way we’ve found to make this mochi is (seriously) in the microwave. Stir the flour with the water and sugar to form a paste and put in a microwave safe bowl.
2. Microwave on high for 3.5 minutes. Stir thoroughly and microwave again for another 30 seconds. The paste will have changed colour and become more opaque. Pinch off a piece and taste it: if it tastes chewy and the starches feel cooked, it’s ready. If not, microwave in 30 second increments until cooked. Once it’s cooked through it will have a translucent appearance.
3. Line a rimmed tray with plastic wrap, ensuring that there is enough plastic wrap overhand to cover the top of the tray later. Put the mochi into the tray, and, working quickly, press the dough into the tray with your hands, smoothing the top as best as possible. Cover tightly with the plastic wrap overhang. Refrigerate until completely set and cold, at least 1 hour or overnight.
4. Dust a cutting board generously with corn starch. Once the mochi is cool, unwrap the tray and transfer the mochi to a cutting board. Dice into squares approximately 1cm long, continuing to dust the mochi as needed to prevent it from sticking to the knife. Once firm, the mochi can be transferred into an air tight container.

To serve:

1. Macerate strawberries quartered with sugar and grind some Red Kampot Peppercorns into the mix.

For each serving:

• 1 serving of Red Kampot Strawberry Ice cream,
• 1/4 cup of sweetened adzuki bean paste,
• 8 quarters of strawberries macerated,
• 4 pcs of mochi,
• 1-2 spoonfuls of store-bought puffed cereal, and top with 1-2 cups of ice milk granita and a heavy sprinkle ofroasted black sesame seeds.

Serve immediately.