You can diversify the New Year’s table with the Japanese dessert mochi. Maxim Razhev, chef of the RO restaurant, told socialbites.ca about this.
To prepare the dough, you will need glutinous rice fly, corn starch, sugar, milk and vegetable oil. And for the filling – 33% cream, gelatin, white chocolate, lemon juice, salt, cream cheese and tangerine.
“Mix all the ingredients for the dough in a microwave-safe bowl. Cover the bowl with plastic wrap and microwave for 10 seconds. Then carefully remove the film and mix. Cover the container with film again and continue cooking the dough in the microwave for about 20-30 seconds – the dough should become elastic. “Then we cool the dough at room temperature,” the chef began.
Then you should move on to preparing the filling.
“We heat the cream so that it is hot but not boiling. Add gelatin and stir until the gelatin is completely dissolved. Then add the chocolate and mix until smooth. Add salt, cream cheese and lemon juice and mix well again until smooth. Then pour the filling into ball-shaped molds and place a peeled tangerine in the middle. If there is no mold, you can use film by wrapping the filling in the form of a ball. Then the filling needs to be frozen for an hour and then removed from the molds,” Maxim Razhev advised.
As a result, you need to pay special attention to the preparation of the dessert.
“Sprinkle cornstarch on the board. Roll out the dough into a crepe shape about 3 mm thick. Place the filling in the middle and wrap the dough by pinching the edges of the dough on top like khinkali. Cut off excess dough with scissors. We roll the mochi into balls and put them in the refrigerator,” the chef concluded.
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