While waiting for the arrival of sunny days, Confiture Parisienne presents its new must-have recipe : frozen mochi with Strawberry & Cherry Blossom jam .
Discover this delicious jam combining delicious strawberries harvested in the Dordogne and a cherry blossom syrup to bring a floral and spring note.
For this recipe, you need ( for 6 people):
- 150g of glutinous rice flour
- 60g of caster sugar
- 180ml of water
- 300ml of strawberry ice cream
- Cornstarch
- Icing sugar
- 1 jar of Strawberry & Cherry Blossom jam
The steps of the recipe :
1. Make ice cream balls with the strawberry ice cream by adding 3 tablespoons of Strawberry & Cherry Blossom jam . Place the balls on a baking sheet with a sheet of baking paper and place in the freezer 1 hour or until ice cream is hardened .
2. Meanwhile, blend some Strawberry & Cherry Blossom jam. This mixture will be used to make the mochi. It's up to you; you can add as much or as little of the jam as you like.
3. In a microwave-safe bowl, mix the glutinous rice flour with the water , the blended Strawberry & Cherry Blossom jam and the sugar until you obtain a smooth paste .
4. Cover the bowl with plastic wrap and microwave for 2 minutes . Mix then heat again for 40 seconds . Mix again , you should obtain a thick and elastic dough .
5. Generously dust your work surface with cornstarch . Roll out the dough. about 4 mm thick . Don't hesitate to put cornstarch on the dough and the rolling pin to prevent it from sticking.
6. Cut out as many circles as you have ice cream scoops using a round cookie cutter .
7. Place a scoop of ice cream straight from the freezer in the center . Close the mochi dough around it and press at the meeting point to seal the mochi . Smooth the mochi by rolling it on a work surface dusted with starch. If you wish, you can sprinkle the mochi with icing sugar. Repeat for the rest .
8. Place the mochis in the freezer for at least 2 hours before eating.
A real treat to make at home!
