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Peach Jasmine Daifuku MochiPastry Chef Ellie Estrada-Londo of Nisei | San Francisco, CA |
Ingredients for Peach Jasmine Ganache:
• 200 g. The Perfect Purée White Peach Puree, thawed
• 150 g. white chocolate couverture
• 150 g. heavy cream
• 20 g. dragon pearl jasmine tea, dried
• 2 g. citric acid
Ingredients for Daifuku Mochi:
• 250 g. mochiko flour
• 320 g. water
• 180 g. sugar
• non-stick cooking spray
• potato starch for dusting
Method for Peach Jasmine Daifuku Mochi:
1) Prepare the Ganache. Begin to gently melt the White Chocolate over a double boiler. Meanwhile, combine the cream, puree, and jasmine tea in a saucepan. Bring the mixture to 120F, or until it comes to a slight simmer. Cover the saucepan in plastic wrap and allow the tea to infuse for at least 30 minutes.
2) Strain the tea from the mixture, and pour over the melted white chocolate. Whisk to combine. Add citric acid and mix to combine. Pour into a greased ⅓ pan container and allow to freeze.
3) Once frozen, quickly portion the ganache into 12g pieces. Keep portioned pieces frozen.
4) Prepare the daifuku mochi. Combine all the ingredients in a bowl and whisk well to combine. Spray a 9” x 9” with a coat of cooking spray. Pour in the mochi batter and steam for 20 minutes. Allow the steamed mochi to cool in its container for about 15 minutes
5) Dust a clean work surface with Potato Starch. Turn the mochi out onto the starched surface and dust the top with an even coat of Potato Starch. Using a bench scraper, cut the mochi into 20 square pieces.
6) One piece at a time, working quickly while the mochi is warm, slightly flatten each piece of mochi. Place the portioned frozen piece of ganache into the center of the mochi and crimp the seams shut- this will be a very similar motion to folding dumplings. Smooth out any rough or shaggy edges on the seam, and seal the mochi. Repeat with all remaining mochi pieces.