Mochi ice cream
Ready in: 3:15 h
Preparation time: 20 min.
Created on: 13.04.2022
Last changes: 21.04.2022
- Put the sticky rice flour, cocoa powder and sugar in the blender jug. Add 150 ml cold water and, with the measuring beaker in place, mix for 30 seconds/speed setting 3. Then, with the measuring beaker in place, boil for 15 minutes/100 °C/speed setting 3.
- Transfer the sticky mochi dough to a work surface dusted with cornflour and leave it to cool down for 10 minutes. Cut the dough into 8 pieces and shape them into balls. Press these flat and roll them out into circles measuring 10 cm across with a rolling pin dusted with cornflour.
- Place 1 teaspoon of ice cream on top of each one, envelop it in the dough and shape into balls. Put the balls in the freezer straight away and freeze for 2 hours 30 minutes.
- When frozen, moisten each ball slightly with water and roll in the chocolate sprinkles or coconut flakes. Serve immediately.
You will find a recipe for vanilla ice cream in our database.
Bon appétit with Monsieur Cuisine