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The unfrozen dessert you freeze

When I was younger, I tried video blogging (or vlogging, I suppose which I can just never really use since it sounds like either some skin eating disease, or someone puking). The other day, I thought hey, it’s been a really long time since I last made anything of that sort. So I tried it again.

Although this is explained in the video, we received a present from one of our students at school. Part of the present was this interesting dessert. It came at normal room temperature, but read on the box that you’re supposed to freeze it for eight hours, and it turns into something akin to ice cream.

Oh, and since I didn’t know at the time, cassis is blackcurrent. After checking it out, cassis is the French for it, and カシス [Kashisu] is the Japanese. See, I should do this more often. I learn things.

And for anyone who’s interested in seeing a bigger photo of the box, here it is: