INGREDIENTS
- Elements:
- Hibiscus field:
- – 60 g mochi rice flour.
- – 50 g sugar.
- – 10 g porridge starch.
- – 300 cc of water.
- – 75 ml hibiscus infusion (10 g dried hibiscus flowers/ 120 ml sizzling water).
- Raspberry ganache:
- – 130 g crema.
- – 40 g glucose.
- – 580 g chocolate blanco.
- – 65 ml lime juice.
- – 75 g sifted raspberry pulp.
- Yogurt mousse:
- – 1 L of milk.
- – 200 g pure yogurt.
- – 40 g skimmed powdered milk.
- – 120 g sugar.
- – 100 g crema.
- – Vanilla bean.
- – 400 g thick yogurt.
- – 100 g crema.
- – 70 g Italian merengue.
- Elderberry nectar gel:
- – 250 g elderberry nectar.
- – 160 g water.
- – 8 g agar agar.
- – 250 g elderberry nectar.
- – 40 g lemon juice.
- Nitrogen raspberries:
- – 200 g frozen raspberries.
- Hibiscus powder
- – 50 g dried hibiscus flowers.
At the moment we had a go to from the genius cooking-recipesana_irie and she or he ready this BOX OF HIBISCUS, YOGURT MOUSSE AND RASPBERRY GANACHE .
Process:
1.Combine all of the elements in a small pot.
2. Carry to minimal warmth till thick, stirring consistently with a hand mixer.
3.Add the infusion off the warmth, homogenize the combination. Let cool
4.Unfold on acetates, so that there’s a skinny and even layer
5.Let it dry at room temperature (roughly one evening) till it may be peeled off simply, with out breaking
6.Lower squares measuring 13×13 cm on all sides (field) and 10×10 cm (lid). Lower a triangle from every nook
7.Assemble the bins and lids by gluing the corners with water
8.With the assistance of a butter paper mildew to take care of its form, dry in a dehydrator.
9.For the raspberry ganache: Place within the Thermomix, carry to 40°C.
10.Soften the white chocolate and add to the cream combination. Combine nicely.
11.Add the lime juice and sifted raspberry pulp to the combination within the Thermomix. Proceed emulsifying
12.Add the butter little by little, homogenizing the combination nicely.
13.Place in sleeve. Reserve chilly.
14.For the yogurt mousse: Combine all of the elements. Place in a bain-marie at 55 levels. Cook dinner at 43 levels within the oven in steam mode, coated, for roughly 8 hours.
15.Cool. Depart the whey filtering with out stirring in a single day, to acquire a really thick yogurt.
16.Beat the cream to ¾ level. Add to thick yogurt with enveloping actions
17.Incorporate the Italian meringue with enveloping actions. Place in sleeve.
18.For the elderberry nectar gel: Place in a small pot, mixing nicely. Carry to a boil for 1 minute, stirring consistently. Take away from the hearth
19.Add the elderberry nectar and lemon juice. Homogenize. Pour into one other container and let set within the fridge.
20.As soon as set, combine to acquire a gel consistency.
21.For nitrogenous raspberries: Immerse the raspberries in liquid nitrogen. Faucet gently in order that the raspberry seeds separate.
22.Reserve within the freezer.
23.For the hibiscus powder: Course of the flowers till you acquire a powder. Move the powder via a advantageous sieve.
