Servings: 12 each
Equipment
- Large Pot
- Blender
- Freezer
- Round Cutter
- Silicone Molds
- Piping Bag
Ingredients
Carbon Black
- 336 g Water (hot)
- 2 g Salt
- 60 g Nonfat Dry Milk Powder
- 140 g Granulated Sugar
- 36 g Allez Belgian Glucose Syrup
- 35 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 20 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 2 g Stabilizer
- 390 g Cream (35%)
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Extract
Pistachio Praline
- 200 g Pistachios (roasted)
- 100 g Caramelized Sugar
- 1 g Sea Salt
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Mochi
- 160 g Rice Flour
- 180 g Water
- 400 g Granulated Sugar
Instructions
Carbon Black Ice Cream
- In a container, blend the water, salt, non-fat dry milk powder, and sugar until dissolved.
- Blend in the 35 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder, 20 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, stabilizer, and 36 g Allez Belgian Glucose Syrup until dissolved.
- Lastly, blend in the cream and 10 g Prova Gourmet Madagascar Bourbon Vanilla Extract. Allow the base to sit overnight.
- Blend the base once more right before spinning.
- Let the ice cream set in the freezer for 15 minutes before piping into 40g molds.
Pistachio Praline
- Blend 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste with the rest of the ingredients in a blender until smooth.
Mochi
- Combine the rice flour and water into a paste. Steam for 20 minutes.
- Mix in the sugar in 3 additions.
- Knead on a rice-floured surface and roll out to ½ cm thickness.
- Cut out with a circle cutter and keep covered until needed.
Assembly
- In a silicone mold about 40 g in size, pipe 10 g of the pistachio praline in the base. Tap down to smooth out. Freeze until firm.
- Next, pipe in the carbon black ice cream to the top and smooth out the top, and freeze.
- Unmold the ice cream once set and enrobe in the mochi.
- Keep frozen to serve, and enjoy!