John Myers
Contents
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Ingredients
For the souflé:
- 100 g Butter
- 80 g Brown sugar
- 2 Pc. Egg yolk
- 2 Pc. Eggs
- 80 g Flour
- 90 g Couverture
- 1 tsp Ginger powder
For the raspberry ice cream:
- 300 g Frozen raspberries
- 100 g Powdered sugar
- 150 ml Cream
For the mango sorbet:
- 1 kg Mango
- 60 ml Water
- 170 g Brown sugar
- 1 tsp Lime juice
- 1 pinch Salt
For the black sesame mochi ice cream:
- 85 g Sesame black
- 10 drops Sesame oil
- 5 Pc. Egg yolk
- 100 g White sugar
- 250 ml Whole milk
- 200 g Whipped cream
- 50 g Rice flour
- 100 g Sugar
- 100 ml Water
- 4 drops Sesame oil
- Black food paste
- Food starch
Instructions
- Beat the softened butter with the sugar for 3-4 minutes until frothy. Fold in the eggs and yolks. Add the flour, ginger powder and the melted couverture and then pour the mixture into the molds. If you want to be on the safe side, freeze the filled molds (wrapped in cling film) and then bake them at 180 degrees (top / bottom heat) for 15-16 minutes.This guarantees a liquid core. Then dust with a mix of powdered sugar and ginger powder.
- Chop the raspberries with a blender, add powdered sugar and mix again. Then add the cream and stir vigorously. The whole thing then for 20 minutes in the ice machine or for a few hours in the freezer.
- Puree the mango with water in the blender on maximum level. Then pass through a sieve. Add the brown sugar and stir until the sugar has dissolved. Then add the lime juice and salt and put the whole thing in the freezer or ice cream maker.
- Briefly toast the sesame seeds in a pan (not too long, otherwise it will be bitter). Let cool down briefly. Process into a paste with the sesame oil in a mortar. Heat whole milk and cream (do not boil!). Mix egg yolks with sugar and add to the cream / milk. Then add the paste and stir in over low heat for 2-3 minutes (do not boil!). Put the mixture in a cool place. As soon as it has cooled down, let it run through a sieve into the ice cream maker. Divide the ice cream into scoops and freeze for 2-3 hours.
- Mix the special rice flour with sugar. Add water, oil and food coloring and stir well. Cover with cling film and place in the microwave for 2-3 minutes until a homogeneous mass is formed. Warning: very sticky. Cover the work surface with plenty of cornstarch. Roll out the mixture on top of the cornstarch, making sure that the wooden pasta is well provided with cornstarch. Then cut into squares. Wrap each square with cling film and chill briefly. Then wrap each ice ball in a square, brush off any excess cornstarch, wrap it around cling film again and freeze it again. It is best to take out the mochi ice cream shortly before serving so that it becomes a little softer.
Nutrition
Serving: 100gCalories: 206kcalCarbohydrates: 28.9gProtein: 2.2gFat: 8.8g
