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deZaan Carbon Black Pistachio Mochi
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deZaan Carbon Black Pistachio Mochi

Carbon Black ice cream with a pistachio praline and wrapped in mochi.
Course: Appetizer, Dessert
Cuisine: Japanese
Keyword: Ice Cream, Pistachio
Difficulty: Easy
Brand: Allez, deZaan, Prova
Servings: 12 each
Author: Andrew Pingul

Equipment

  • Large Pot
  • Blender
  • Freezer
  • Round Cutter
  • Silicone Molds
  • Piping Bag

Ingredients

Carbon Black

Pistachio Praline

Mochi

  • 160 g Rice Flour
  • 180 g Water
  • 400 g Granulated Sugar
US Customary - Metric

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!