Sticky Rice Sesame Seed-Chocolate Balls In A Lemongrass Soup And Almond-Sesame Seed Truffles
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
110 g
Heavy Cream2 tbsps
Sesame Paste110 g
Wheat Starch60 g
Tapioca Starch8 cups
Water1.5 tsps
Sesame Seed Oil1 cup
Sugar4 stalks
Lemon Grass (white part chopped)Directions:
1
Scald the cream and pour over the chocolate
2
Stir occasionally until incorporated
3
If chocolate is not completely melted, heat gently over a hot water bath and stir until incorporated
4
Let cool at room temperature overnight
5
Transfer to a mixer attached with a paddle
6
At medium speed whip the chocolate and sesame paste until softened well
7
Using a little ice cream scoop, make small balls and refrigerate for 30 minutes
8
When chilled roll in toasted sesame seeds
9
(These are the truffles) Take half of the balls and wrap in the rice dough
10
In a pot of boiling water, poach balls for 3 minutes
11
Serve in bowl of broth
12
For the rice dough: In a bowl, combine the starches and slowly pour in the water, mixing constantly with a wooden pin
13
Add the oil and mix until well incorporated
14
(You can use a mixer with a dough hook
15
) Roll into a log (3/4-inch diameter) and cut into 1/2-inch pieces
16
Roll out into small circles, 1/8-inch thick
17
For the soup: In a saucepan, heat water, sugar and lemon grass until a simmer
18
Reduce by 50 percent
19
Let steep for 30 minutes
20
Strain the liquid and bring to a boil
21
Whisk into the boiling soup to thicken slightly
22
Plating: In small soup plates, place 3 rice balls in some hot broth
23
For the truffles, serve on a plate garnished with cocoa powder