Mocchi from Anton Shtypa
- Час приготування: 2 hours
- Складність: professional
- Кількість інгредієнтів: 10
Інгредієнти:
- COOKIT rice flour 140 g
- Water 170 g
- Glucose 50
- Trimolin (invert sugar) 30 g
- Cream 30% 150 g (for heating)
- Vanilla pod 1 pc.
- COOKIT gelatin 4 g
- COOKIT white chocolate 80 g
- Mascarpone 80 g
- Cream 30% 150 g (cold)
Кроки приготування:
- Rice Flour Custard
- In a deep bowl, combine the rice flour and water. Mix thoroughly with a whisk until smooth.
- Pour the mixture into a preheated frying pan. Cook the dough over medium heat, stirring constantly with a spatula. Continue to heat until the dough comes together in a smooth, elastic mass and begins to pull away from the sides of the pan.
- Transfer the hot dough to the bowl of a stand mixer. Add the glucose and trimolin. Knead the dough with the paddle attachment for 5 minutes until it is smooth and elastic.
- Mascarpone Ganache
- Soak gelatin in cold water until swollen. Pour 150 g of cream into a saucepan, add the seeds from the vanilla pod and the pod itself. Bring to a boil, then remove the pod.
- Chop the white chocolate and pour over the hot cream. Add the melted gelatin and blend the mass with a blender until smooth.
- Add the mascarpone and blend again with a blender until smooth. Pour in the cold cream (150 g) and blend again thoroughly with a blender. Transfer the ganache to a container, cover with cling film and leave in the refrigerator for 5 hours until stabilized.
- Forming the mochi Sprinkle a work surface with cornstarch and place the dough on it. Transfer the dough to a mold with a hole. Using a piping bag, pipe the whipped ganache in a circle, creating a well for the filling.
- Place the sliced fresh mango pieces in the center of the cream. Carefully pinch the edges of the dough together to form a mochi. Chill in the freezer for about 30 minutes.
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