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Lychee & Fermented Black Rice Yogurt Mousse
Lychee & Fermented Black Rice Yogurt Mousse

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Ingredients

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Foam Vải Nấm Truffle

  • Knorr Lime Seasoning Powder 100g 8.0 g
  • Best Foods Real Mayonnaise 3L 100.0 g
  • Cream Cheese 50.0 g
  • Truffle oil 30.0 g
  • Coconut milk 100.0 g
  • Lychee syrup 300.0 g
  • Xanthan gum 2.5 g
  • Lecithin 10.0 g
  • Sugar 20.0 g
  • Gas 2.0 g
  • Siphon 1litter 1.0 g

Dầu lá cóc

  • Cyclocheilichthys Enoplos 120.0 g
  • Lime leaf 6.0 g
  • Boiled and drained spinach 100.0 g
  • Knorr Lime Seasoning Powder 100g 8.0 g
  • Salt 2.0 g
  • Sunflower oil 350.0 g

Cơm Rượu Và Kem Trái Vải

  • Truffle Lychee foam 40.0 g
  • Ambarella oil 8.0 g
  • Purple sticky rice wine 20.0 g
  • truffle paste 3.0 g
  • Chrysanthemum 2.0 g
  • clover 2.0 g

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Preparation

  1. Foam Vải Nấm Truffle

    • Whisk Leche syrup, coconut milk, Knorr Best Foods, Knorr lime powder, sugar, and cream cheese together.
    • Blend the mixture until completely smooth and homogeneous.
    • Gradually add lecithin and xanthan gum while blending to emulsify and smooth the foam base.
    • Pour into a siphon whipping siphon, charge with gas, and keep chilled.
    • Shake gently, discharge foam on top, then garnish with edible flowers and ambarella leaf oil.

  2. Dầu lá cóc

    • Blend chopped ambarella leaves, spinach, and all remaining ingredients until completely smooth.
    • Pass through a cheesecloth to extract the oil, ready for garnishing.

  3. Cơm Rượu Và Kem Trái Vải

    • Drain the black glutinous rice wine completely and place it at the base of the plate.
    • Arrange with lychees and truffle paste.
    • Top with the prepared foam and ambarella leaf oil.
    • Garnish with edible flowers for service.