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Hero Image Of Carbon Black Pistachio Mochi
Part 1: Carbon Black Ice Cream
  • 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
Cara Buat
  1. In a container, blend the water, salt, non-fat dry milk powder, and sugar until dissolved.
  2. Blend in the cocoa powders, stabilizer, and glucose syrup until dissolved.
  3. Lastly, blend in the cream and vanilla extract. Allow the base to sit overnight.
  4. Blend the base once more right before spinning.
  5. Let the ice cream set in the freezer for 15 minutes before piping into 40g molds.
Part 2: Pistachio Praline
  • 200g Pistachios (roasted)
  • 100g Caramelized Sugar
  • 1g Sea Salt
  • 5g Vanilla Paste
Cara Buat
  1. Blend all the ingredients in a blender until smooth.
Part 3: Mochi
  • 160g Rice Flour
  • 180g Water
  • 400g Granulated Sugar
Cara Buat
  1. Combine the rice flour and water into a paste. Steam for 20 minutes.
  2. Mix in the sugar in 3 additions.
  3. Knead on a rice-floured surface and roll out to ½ cm thickness.
  4. Cut out with a circle cutter and keep covered until needed.
Part 4: Assembly
Cara Buat
  1. 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.
  2. Next, pipe in the carbon black ice cream to the top and smooth out the top, and freeze.
  3. Unmold the ice cream once set and enrobe in the mochi.
  4. Keep frozen to serve.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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