Flowers on the Rocks
lngredients: ALMOND INSPIRATION
Procedures: 2
An original recipe from Young Yoon Choi
puffed black rice
- 200g black rice
- Cook the black rice in a pan as you would popcorn.
Almond Whipped Ganache
- 450g Whipping cream
- 50g Glucose
- 50g Invert sugar syrup
- 650g ALMOND INSPIRATION
- 1200g Whipping cream
- Heat the smaller portion of cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion.
- Add the larger portion of cold whipping cream. Mix again.
- Leave to set in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.