Recipes
Dragon Ball
by Kanjiro Mochizuki
Coffee Mousse
150 g sugar
120 g frozen egg yolks
300 g milk
0.5 g vanilla stick
200 g heavy cream
16 g caferine (finely ground coffee beans)
Instructions:
Make anglaise sauce without caferine. Pour the sauce into canteen (creme profi) and refrigerate. Fold caferine in formed anglaise sacue then pipe into sugar shells.
Almond Praline Ice Cream
500 cc milk
23 g sugar
15 g trimoline
4 g stabilizer
25 g milk powder
58 g heavy cream
150 g 50% almond praline
Instructions:
Boil Milk and trimoline. Mix together sugar, stabilizer and milk powder. Combine boiling milk and sugar mixture, again bring to a boil and strain. Add heavy cream and praline and pour into ice cream machine.
Creme Brulee
400 g milk
360 g sugar
2 vanilla sticks
400 g egg yolks
1.600 cc heavy cream
Instructions:
Mix together and bring to a boil milk, sugar and vanilla. Combine egg yolks and heavy cream. Strain milk mixture into egg yolks and cream. Pour mixture into dishes and steam at 140 degrees C (use double broiler).
Sugar Ball for Shell
500 g isomalt
food coloring - as needed
Instructions:
Caramelize 100 g of isomalt in a pan. Gradually add rest of isomalt. Add food-safe coloring after all isomalt has melted. Pump isomalt as shown in the picutre and cut out a using round heated cookie cutter. Fill the center of the ball with the coffee mousse and ice cream, turn upside down and place on the creme brulee.
Finsh:
Garnish with Dobla's Panatella retro (Item #93176).
