Korean shaved ice with red beans (Patbingsu)

1. The day before, mix the milk with half of the condensed milk, pour into a shallow container and freeze for at least 6 hours or overnight.

2. Soak the adzuki beans overnight, then cook in fresh water for 60-70 minutes until they crush easily; pour off most of the water, add the sugar and salt and cook, stirring and lightly mashing, for 10 minutes until thick, then let cool.

3. Mix the glutinous rice flour with the lukewarm water into a kneadable dough, roll into hazelnut-sized balls, cook in boiling water until they float, then 1 minute more, and cool in cold water.

4. Cut the strawberries and mango into small cubes.

5. Before serving, let the frozen milk soften slightly and shave it into fine, fluffy flakes with an ice shaver, food processor or fork, and pile into chilled bowls.

6. Top with the red beans, rice balls and fruit, drizzle with the rest of the condensed milk and serve immediately.

Tip: Patbingsu is the iconic dessert of the Korean summer – in cafés, a big bowl is shared and spooned by several people at once. Ice frozen from milk is much creamier than plain water ice. The sweet red beans (pat) are the essence – the fruit can change with the season.