Hazelnut Mochi, Hazelnut Ice Cream, Pickled Plums, Lemon-Hazelnut Rubble, and Chocolate Tuile

Adapted by StarChefs.com
December 2012
Yield: 6 servings


Pickled Plums
100 grams water
100 grams red wine vinegar
100 grams sugar
1 pinch salt
Red plums pitted and thinly sliced
1 cinnamon stick crushed
2 cloves
Chocolate Tuile
50 grams butter
50 grams 100% chocolate
40 grams glucose
80 grams water
150 grams sugar
2.5 grams pectin
10 grams cocoa powder
Hazelnut Ice Cream
600 grams milk
400 grams cream
200 grams Pre Gel Superneutro sugar
1 teaspoon PreGel 5-Star Chef Pastry Select milk
1/2 teaspoon salt
200 grams egg yolk
150 grams PreGel 5-Star Chef Pastry Select hazelnut Superior Paste
Hazelnut Mochi
100 grams mochi flour
200 grams sugar
200 grams water
12 grams PreGel 5-Star Chef Pastry Select hazelnut Superior Paste
Lemon-Hazelnut Rubble
tapioca maltodextrin
lemon olive oil
Chopped toasted hazelnut
To Assemble and Serve
edible flowers


For the Pickled Plums:

In a small bowl, combine the water, vinegar, sugar, and salt. Pour the liquid into a vacuum bag with the plums, cinnamon, and cloves. Seal and pickle overnight.

For the Chocolate Tuile:

In a saucepot, melt the butter, chocolate, and glucose. Whisk in the water. Whisk in sugar, pectin, and cocoa powder. Boil for 2 minutes. Pipe onto a silicone mat and dehydrate overnight. Preheat oven to 325°F, briefly bake the tuiles, remove from oven, and shape while still hot.

For the Hazelnut Ice Cream:

In the bowl of a Thermomix, combine the milk, cream, sugar, stabilizer, salt, and egg yolks. Turn to 80°C and speed 3. Churn for 11 minutes. Add the hazelnut paste and churn without heat to combine. Chill and churn in batch freezer according to the manufacturer’s instructions.

For the Hazelnut Mochi:

Combine the mochi flour and sugar in a bowl. Whisk in the water and hazelnut paste. Cover with plastic wrap, and microwave on medium for 2 minutes. Stir. Microwave 1 more minute. On a table sprinkled with cornstarch, roll the mochi to a thickness of 2 millimeters and cut into squares. Spoon Hazelnut Ice Cream onto each square, and seal the mochi around the ice cream. Store in freezer.
For the Lemon-Hazelnut Rubble:

In a bowl, hydrate the tapioca maltodextrin with the lemon olive oil until very saturated. Combine with the hazelnuts and toast in a pan until a rubble forms.

To Assemble and Serve:

Plate the Hazelnut Mochi and Pickled Plums. Garnish with the Chocolate Tuile, Lemon-Hazelnut Rubble, and edible flowers.