serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Classics
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 cups (500 ml) milk
- ⅓ cup orange cheong (Korean orange syrup), plus 1 tbsp extra
- ½ nashi pear, peeled and cored
- 1 tbsp apple-cider vinegar
- ¼ pomegranate, seeds
- 2 tsp extra-virgin olive oil
Freezing time: overnight
Instructions
- Combine the milk and 1/3 cup orange cheong in a large jug, then pour into a container and freeze overnight.
- 10 minutes before ready to serve, use a mandolin to thinly slice the pear. Transfer to a medium bowl with the vinegar and 1 tbsp orange cheong and mix gently to combine. Allow to marinate for 10 minutes, refrigerated.
- Use an ice shaver to finely shave the frozen milk into a serving dish. Arrange the sliced pear over the shaved ice and sprinkle with the pomegranate seeds. Drizzle with the olive oil and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Classics
