|
WASABI WHIPPED CREAM If using fresh wasabi, finely grate it on a ginger grater or a box grater. If using wasabi powder, place it in a bowl with 1 tablespoon cool water. Stir until a thick paste forms, then let sit for 5 minutes. |
|
Placed the cream in a chilled metal bowl. Using a
handheld or stand mixer, beat the cream until soft
peaks form. Using a spatula, gently fold in the wasabi, lemon juice and
perilla. Season with salt and pepper to taste. The
sauce should be highly seasoned. Serve immediately or refrigerate, covered, for
up to 3 hours.
Yield: 1½ cups
|
