INGREDIENTS
For the creamy rice cake
- 165g cream
- 10g sugar
- 1 star anise
- ½ vanilla pod
- 7g basmati rice
- 2g isinglass
- 15g egg yolks
- 5g sugar
- 7g white chocolate
For the strawberry mousse
- 275gr sieved strawberry pulp
- 25gr sugar
- 2gr agar agar
- 2gr gelatine
- 8gr yuzu
For the strawberry chips
- 100gr sieved strawberry pulp
- 15gr glucose
For strawberries in osmosis
- 200g fresh strawberries
- 30gr Mancino Bianco Ambrato Vermouth
For the calamansi sorbet
- 175gr calamansi juice
- 26,5gr dextrose
- 106gr sucrose
- 190gr water
- 2,5g neutral
METHOD
For the creamy rice cake
- Caramelize the sugar in a saucepan.
- Add the cream, star anise and vanilla, bring to the boil and add the rice.
- Cook slowly for 20 minutes, remove the spices and blend all the rest.
- In a bowl, add the egg yolks and whip them with sugar.
- Pour the egg and sugar mixture into the cream and bring to the temperature of 82°C.
- While it cools down, add the isinglass and the white chocolate, strain through a chinois sieve.
- Let it stabilize in the refrigerator for 7 hours then whip with a whisk.
For the strawberry mousse
- Put some strawberry pulp, sugar and agar agar in a saucepan, bring to the boil
- Pour the hot mixture into a bowl containing the remaining strawberry pulp, add the yuzu and gelatine, and mix everything together.
- Place in the refrigerator for a day.
- Blend and place in a whipper with 1 charge.
For the strawberry chips
- Combine the two ingredients and blend.
- Spread on a silpat and dry at 65 degrees for 3 hours.
- When ready, break up the chips irregularly.
For strawberries in osmosis
- Cut the strawberries to the size of 1 cm on each side and vacuum-pack them 100% with Mancino Vermouth.
For the calamansi sorbet
- Put the water, sugars and neutral in a saucepan, bring to 85 degrees of temperature and let it cool.
- Add the calamansi juice and emulsify.
- Place in the fridge to ripen for at least one night and then freeze.
- Whip the sorbet in the pacojet.
