Tama Surprise: Mango and Passion Fruit Mochi
Mochi / mango / passion
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The frozen heart
Form eight small oval portions of 40 g of sorbet. Dig a small cavity, put 5 g of passion jam and close with the sorbet. Freeze on cartons for at least 3 hours.
The Mochi
Mix glutinous rice flour, sugar and water. Cover the bowl without closing. Heat to 800 W 1 minute then stir, another 1 minute and stir, then in 20-second increments until the dough is elastic and slightly translucent.
Envelopes
Place on generously starched paper, handle first with spatula. Let cool and spread to 3 mm. Cut eight discs of 11 cm. Let cool completely before adding the sorbet.
Forming the eggs
Work one serving of sorbet at a time. Wrap with mochi, pinch the edges and place solder underneath. Give a low oval shape and immediately put back in the freezer 1 hour.
The screen
Melt white chocolate and draw on paper eight small screen rectangles and twenty-four large round buttons. Let it go. Attach one screen and three buttons on each mochi with a drop of chocolate, add two black dots in the screen. Place in the freezer for 15 minutes.
Taste
Leave 5 to 8 minutes before cutting: the mochi must soften while the sorbet still holds. Consume immediately.
Conservation. Store in an airtight freezer box and consume within 7 days. Do not freeze again after thawing.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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