Hitachino Nest White Ale Ice Cream Parfait with Molasses

Recipe by Glen Ishii

Serves: 4


  • Green Tea Panna Cotta:
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 sheets gelatin
  • 3 tablespoons sugar
  • 1 tablespoon macha powder (ground green tea)
  • ---
  • Shiratama:
  • 1 2⁄3 cup Shiratama-ko (glutinous rice flour)
  • 2⁄3 cup water
  • ---
  • Hitachino Nest White Ale Ice Cream:
  • 3 cups milk
  • 2 cups Hitachino Nest White Ale
  • 3⁄4 cup sugar
  • 6 egg yolks
  • 4 tablespoons corn syrup
  • 1 teaspoon molasses


Green Tea Panna Cotta:

• In a saucepan, combine whipping cream, vanilla extract, sugar and macha powder and mix until smooth.

• Bring mixture to a boil, then turn down heat and let simmer until reduced by one third.

• In a bowl, soften gelatin sheets in lukewarm water.

Add gelatin to cream mixture and stir.

• Pour into a 9-by-13-inch baking pan and refrigerate for

3 to 4 hours until firm.


• In a bowl, combine Shiratama-ko and water and mix into a smooth dough. Roll into nickel-sized balls and set aside.

Hitachino Nest White Ale Ice Cream:

• In a separate saucepan, combine milk, sugar and corn syrup; bring to a boil; remove from heat and cool slightly.

• Slowly stir mixture into the egg yolks, then add the ale.

• Pour mixture into an ice cream maker and follow the manufacturer’s instructions to finish the ice cream.

To serve:

• Slice panna cotta into 1-inch cubes and place in a pint or drinking glass. Layer five of the Shiratama balls followed by a scoop of the Hitachino White Ale ice cream and a drizzle of molasses on top.