Part 1: Kulit Daifuku
Bahan
Cara Buat- 120g - Tepung ketan
- 75g - Gula pasir
- 185g - Air
- Secukupnya - Maizena
- Campurkan semua bahan ke dalam mangkuk, tutup dengan cling wrap dan kukus selama 15 menit.
- angkat dari kompor, aduk hingga rata saat masih panas, lanjutkan mengukus selama 15 menit.
- setelah matang, diamkan hingga hangat saat disentuh.
- tabur maizena diatas meja, letakkan adonan kulit daifuku diatasnya dan taburkan kembali maizena diatasnya, pastikan adonan kulit daifuku tidak lengket ke meja.
- Giling kulit daifuku dengan ketebalan 6mm, lalu potong dengan ring cutter. Taburkan maizena bila adonan mulai lengket.
Part 2: Cocoa Ganache
Bahan
Cara Buat- 150g- Whipping cream
- 90g – Deep Russet Bubuk Kakao
- 55g – Madu
- 30g – Mentega
- 50g – Pistachio
- Masak Whipping cream hingga mendidih, dan masukkan seluruh bahan kecuali kacang Pistachio, aduk rata.
- Dinginkan hingga tekstur ganache kental (seperti selai).
- masukkan pistachio, aduk rata.
Part 3: Pistachio Paste
Bahan
Cara Buat- 160g - Pistachio
- 24g - Air (Untuk dimasak)
- 80g - Gula pasir
- 40g - Almond bubuk
- 10g - Pasta Vanila
- 20g Air (Untuk campuran)
- Rebus Pistachio selama beberapa menit atau hingga lembut, lalu tiriskan dan kupas kulitnya. Diamkan di dalam mixing bowl.
- Masak gula dan air hingga mencapai suhu 118 deg C.
- Tuang sirup gula kedalam pistachio, aduk hingga gula mengkristal dan bertekstur seperti pasir.
- Blender Pistachio, almond bubuk, pasta vanilla dan air hingga menjadi pasta.
- Tuang kedalam cetakan silikon bentuk dome / sphere kecil dan bekukan.
Part 4: Penyelesaian
Cara Buat- Lapisi Pistachio paste beku dengan Cocoa Ganache dan bekukan hingga set.
- bungkus filling pistachio & cocoa ganache yang sudah set dengan kulit Daifuku dan tutup rapat.
- Diamkan di suhu ruang sebelum dinikmati.
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