Hello everyone,
This is Sato, Ume Concierge at the Kyoto store, here to share another ume syrup recipe.
With the arrival of Risshun (the first day of spring), we look forward to warmer days. And with Valentine’s Day just around the corner, I’d like to introduce a recipe perfect for this season!
Just chop, mix, and chill—it’s that simple to make a delicious sweet treat.
The refreshing tartness of ume and the nutty aroma of cashews pair perfectly with bitter chocolate. The combination of crunchy granola, crisp ume, and crispy cashews makes this dessert as fun to eat as it is tasty.
【Recipe】（Cooking time: 20 minutes, excluding chilling）
- 3 infused ume
- 60 g bitter chocolate
- 20 g granola
- 20 g cashew nuts
- 4 marshmallows
1.Finely chop the bitter chocolate, place in a bowl, and melt over a hot water bath.
2.Roughly chop the leftover ume and cashew nuts. Cut each marshmallow into four pieces.
3.Add the chopped ume, cashews, and granola to the melted chocolate and mix well. Finally, fold in the marshmallows.
4.Spread the mixture evenly in a square pan to about 1 cm thickness.
5.Refrigerate for about 1 hour until set, then cut into pieces to serve.
Tip: Leave the ume slightly chunky instead of chopping too finely for a more satisfying texture.
Made with bitter chocolate and the tartness of ume, this sweet is easy to enjoy even for those who don’t usually like overly sweet desserts.