Scarecrow
Recipe
Mousse of Alunga 41%
| ingredients | preparation |
|---|---|
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Heat the crème anglaise. |
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Pour into the couverture chocolate while straining and completely emulsify. |
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Mix and carefully place 10g at a time into in a hemispherical Ø42mm flexipan. Quickly refrigerate. |
Sudachi Gelatin
| ingredients | preparation |
|---|---|
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Soak the gelatin beforehand. |
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Mix, raise to above 50℃, add the gelatine, and strain. |
Mugwort Meringue
| ingredients | preparation |
|---|---|
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Combine and put through a sieve. Gently combine with the meringue. |
Rice Pudding
| ingredients | preparation |
|---|---|
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Combine all ingredients and heat until the rice is cooked. |
Sorbet Rice Pudding
| ingredients | preparation |
|---|---|
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Combine all ingredients with the rice pudding, pour into a Pacocan, and quickly refrigerate. |
Alunga™ Sorbet
| ingredients | preparation |
|---|---|
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Combine, heat to 50°C and mix well. |
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Combine the remaining ingredients and heat to 85℃. |
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Pour in and emulsify completely. |
Fried Rice
| ingredients | preparation |
|---|---|
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Dry the white rice, fry in olive oil, and sprinkle with salt. |
Other
Assembly
① Line up the cut persimmons and pears on the plate and spread the sauce. |
