Part 1: Carbon Black Mochi
Ingredients
Method- 300g Glutinous Rice Flour
- 600g Water
- 180g Granulated sugar
- 100g deZaan Carbon Black cocoa powder
- Mix all ingredients and place the mix in a metal container and cover tightly with aluminum foil.
- Now steam the base for 1 hour on 100ºC/ 212ºF (checking throughout if the base is cooked through)
- Take out the base and cool down.
- Once cooled, portion dough into 20g and roll into balls. Rest until all has been portioned out.
- Shape dough into a flat round with a rolling pin ( use rice flour to prevent from sticking)
- Refer to assemble method for further instructions
Part 2: Passionfruit Sorbet
Ingredients
Method- 732g Water
- 814g Granulated Sugar
- 244g Glucose Powder
- 16g Stabilizer 2000
- 2196g Passion Fruit Puree
- Prepare a heat proof container with the passion fruit puree. Reserve
- Combine glucose powder & stabilizer together into a bowl. Reserve
- Bring Water and sugar to a boil.
- Add dry glucose &stabilizer.
- Mix with an immersion blender & bring to a boil.
- Strain directly into container with passion fruit puree. Mix with an immersion blender.
- Cool completely to 4ºC/39ºF. For best results allow to mature overnight.
- Prepare demi- sphere silicon molds onto a sheet tray and reserve in freezer until ready to use.
- Churn to preference.
- Fill the (2-3cm diameter) demi-sphere molds with passion fruit sorbet & freeze overnight.
- Unmold and stick the demi-spheres together creating a ball.
Part 3: Thai Basil Oil
Ingredients
Method- 500g Fresh Thai Basil
- By eye - Rape seed oil
- Blanch leaves in boiling water for 5 seconds.
- Immediately remove and add into iced cold water.
- Strain and blend in food processor adding oil gradually until a smooth liquid texture is achieved.
- Strain once more & reserve in refrigerator.
Part 4: Assembly
Method- Once all components are made. Start by wrapping the passion fruit sorbet with the carbon black mochi.
- Reserve in freezer.
- Prepare a plate with fresh passion fruit juice at the center.
- Place the mochi at the center of the passion fruit juice.
- Drizzle Thai Basil oil over the top and into the juice.
- Finish with basil cress.
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