Crafted with deZaan's rich Carbon Black cocoa, these mochi balls provide an indulgent chocolate flavour, perfectly balanced with the sweet and tropical zing of passion fruit sorbet. Complete with an aromatic twist of fragrant Thai basil oil for a unique treat that'll have customers reaching for another, and another.
Carbon Black mochi
Ingredients300g glutinous rice flour 600g water | MethodMix all ingredients and place the mix in a metal container and cover tightly with aluminium 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. |
Passion fruit sorbet
Ingredients732g water 814g Sucranna granulated Sugar 244g Sosa glucose powder 16g stabilizer 2000 | MethodPrepare 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 and stabiliser. 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 silicone moulds onto a sheet tray and reserve in freezer until ready to use. Churn to preference. Fill the (2-3cm diameter) demi-sphere moulds with passion fruit sorbet and freeze overnight. Unmould and stick the demi-spheres together creating a ball. |
Thai basil oil
Ingredients500g fresh Thai basil Rapeseed oil | MethodBlanch 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 and reserve in refrigerator. |
Assembly
MethodOnce 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 centre. Place the mochi at the centre of the passion fruit juice. Drizzle Thai Basil oil over the top and into the juice. Finish with basil cress. |
Recipe courtesy of deZaan
