Part 1: Carbon Black Ice Cream
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Methode- 336g Water (hot)
- 2g Salt
- 60g Non-fat Dry Milk Powder
- 140g Granulated Sugar
- 36g Glucose Syrup
- 35g deZaan Carbon Black Cocoa Powder
- 20g deZaan Rich Terracotta Cocoa Powder
- 2g Stabilizer
- 390g Cream 35%
- 10g Vanilla Extract
- In a container, blend the water, salt, non-fat dry milk powder, and sugar until dissolved.
- Blend in the cocoa powders, stabilizer, and glucose syrup until dissolved.
- Lastly, blend in the cream and vanilla extract. Allow the base to sit overnight.
- Blend the base once more right before spinning.
- Let the ice cream set in the freezer for 15 minutes before piping into 40g molds.
Part 2: Pistachio Praline
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Methode- 200g Pistachios (roasted)
- 100g Caramelized Sugar
- 1g Sea Salt
- 5g Vanilla Paste
- Blend all the ingredients in a blender until smooth.
Part 3: Mochi
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Methode- 160g Rice Flour
- 180g Water
- 400g Granulated Sugar
- Combine the rice flour and water into a paste. Steam for 20 minutes.
- Mix in the sugar in 3 additions.
- Knead on a rice-floured surface and roll out to ½ cm thickness.
- Cut out with a circle cutter and keep covered until needed.
Part 4: Assembly
Methode- In a silicone mold about 40 g in size, pipe 10 g of the pistachio praline in the base. Tap down to smooth out. Freeze until firm.
- Next, pipe in the carbon black ice cream to the top and smooth out the top, and freeze.
- Unmold the ice cream once set and enrobe in the mochi.
- Keep frozen to serve.
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