Carbon Black mochi

Crafted with deZaan's rich Carbon Black cocoa, these mochi balls provide an indulgent chocolate flavour, perfectly balanced with the sweet and trop...

Carbon Black mochi ingredients

glutinous rice flour : 300g
water : 600g
Sucranna granulated sugar : 180g
deZaan Carbon Black cocoa powder : 100g

Carbon Black mochi method

Mix 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 ingredients

water : 732g
Sucranna granulated Sugar : 814g
Sosa glucose powder : 244g
stabilizer 2000 : 16g
Boiron passion fruit puree : 2196g

Passion fruit sorbet method

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 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 ingredients

fresh Thai basil : 500g
Rapeseed oil :

Thai basil oil method

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 and reserve in refrigerator.

Assembly

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 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.