Injeolmi Mousse and Sujeonggwa Ice Cream

Photo: Korea Ministry of Food and Drug Safety

Injeolmi Mousse and Sujeonggwa Ice Cream

Name: Injeolmi Mousse and Sujeonggwa Ice Cream
Cuisine: South Korea
Ingredients: ripe persimmon (hongsi) (1 pc); 20 g roasted soybean powder (kongga-ru) (20g); 10 g cinnamon (10g); 20 g ginger (20g); 10 g walnuts (10g); dried persimmons (gotgam) (2 pcs); grapefruit (1/6 pc); gelatin sheet (1 sheet)

인절미 무스와 수정과 아이스크림

Dessert

DessertsCourse

126kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Injeolmi Mousse and Sujeonggwa Ice Cream

Not spicyVeganGluten-freeContains: soy, nuts

Ingredients Tap an ingredient to check it off

Servings1

ripe persimmon (hongsi)홍시(1 pc)
roasted soybean powder (kongga-ru)콩가루(20g)
20 g
cinnamon계피(10g)
10 g
ginger생강(20g)
20 g
walnuts호두(10g)
10 g
dried persimmons (gotgam)곶감(2 pcs)
grapefruit자몽(1/6 pc)
gelatin sheet판젤라틴(1 sheet)

Nutrition per serving

126kcal

30.5gCarbs

0.9gProtein

0gFat

44.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the seeds from the dried persimmons.
Boil ginger and cinnamon to make sujeonggwa (cinnamon punch), then freeze it.
Blend the ripe persimmon finely in a blender and set it in a mold.
Whip the cream until cold.
Set the soaked gelatin and mix with roasted soybean powder to make the injeolmi.
Peel the grapefruit and blend it to make a jelly, then place the set persimmon and the frozen sujeonggwa on a plate.

💡 TipMixing in roasted soybean powder when making the injeolmi lets you make it taste good without adding salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.