Might have been better if I practiced the cooking techniques more. Oh well.
Katie has written 2 entries about this goal
For those that don’t have recipes yet, here’s the one I plan on using:
7 oz bittersweet chocolate
2.5 oz light corn syrup
Melt the chocolate au Bain Marie and stir in the syrup. Separate into two saran wraps and allow to sit for 3 – 4 hours at room temperature. Warm for 5 seconds in the microwave before using. Kneed to make the Plastique roll able.
JASMINE RICE PUDDING
13.5 oz coconut milk
12.5 oz heavy cream
4 oz Jasmine rice
3 oz granulated sugar
Dash of vanilla essence
Mix all ingredients in a heavy bottom pan. Simmer over heat for 30 minutes stirring all the time. Cover and allow to cool.
Kiwi, mango and strawberries make a great color combination. About an hour before putting this dish together marinate each of the diced fruits separately in a very small amount of dark rum.
Roll out the Plastique in cocoa with a rolling pin. The ideal size is a finished 10” x 16” rectangle. Trim the edges to make it straight. Build as you would sushi spreading rice to within 1” of the top end. Place the fruit inside in rows and roll up. A palate knife is a good tool to help lift any Plastique sticking to the table. Set in the fridge and cut with a sharp knife. Present with marzipan colored to look like Wasabi, Crystallized ginger and raspberry sauce for Soy.
I plan on doing this this weekend! :D
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