17 Jul 2015
During our Taste Tomorrow event in Tokyo last May, Dominique Persoone, Belgian Chocolatier created a unique dessert by using typical flavours and structures like rice, sake and calamansi
Crumble 10 people (4g)
- 5 g of butter
- 5 g of caster sugar
- 5 g of granulated sugar
- 10 g of bread-crumbs
Mix everything and bake at 160 ° C
- 10 g of Brasilian almonds
- 5 popping candy sugar
Rice pudding 10 people (40g)
- 232 g of milk
- 77 g of cream
- 51 g of rice
- 31 g of granulated sugar
- 0.3 g of salt
- 1/10 of vanilla pod
Cook for 40 minutes and let it cool
- 21 g of cream
- 10 g of powdered sugar
Whip and mix
Kalamansi jelly 10 people (5g)
- 25 g of calamansi
- 25 g of led sugar
- 0.1 g of agar agar
Mix everything and boil up
- Honey (2g)
- Spices
Saké ice cream 10 people (15g)
- 77 g of milk
- 23 g of cream
- 17 g of kristalsuiker
Boil up
- 77 g of Saké must
Mix
- 8 g of egg yolk
Whip
- 6g of cremoline
- 4g of milk powder
- 2g of saké
- 7,7g of procréma
- Mix with the beatten yolk
- Pour the cream mixture over the egg mixture and stir with a spatula
- Cool the mass and churn
Discover more about Taste tomorrow on our website
