DRAGON BOWL

• Dragon bowl
• Brown cocoa spray
• Steamed cocoa biscuit
• Jasmin rice pudding
• Kumquat marmalade
• Jasmin mousse
• Rice glaze

Temper chocolate following the tempering curve of 50-55/ 28-29 /30-31°C. Stick a silicon Chinese dragon stamp inside the mold of a half egg of Ø 8 cm and mold in 2 layers. Let set and unmold. Pipe chocolate in the silicon mold SF043 Tortina half filled and stick the bowl on top to create the base, let set.

Melt cocoa butter and mix with cocoa powder. Use at 29-31°C and spray sligly on the bowl. Let set before manipulating.

Whip the first part of egg whites with the salt to a firm texture. Mix together sugar, second part of egg whites, oil, milk and rice flour mix with cocoa and orange zests. Fold in the whipped egg whites, pipe 65 gr in greased silicon half sphere molds and steam bake during 50 min. Cool down and unmold.

Cook the rice in water with the appropriate time and drain out water without rinsing the rice. Warm the milk at 70-80°C and infuse the jasmin tea inside for 5 min. Sift out, complete the loss, add the sugar mixed with pectin, the cooked rice and bring to boil. Fill 10 half sphere silicon molds of Ø 4.5 cm and freeze. Reserve the rest in the fridge.

Warm the puree and chopped fresh kumquat cleaned from seeds, around 30-40°C, add sugar mixed with pectin and cook at 103°C. Remove in a container, cover with cling film and let cool down. When set, mix with a spatula to get a smooth texture and pipe in silicon half sphere molds of Ø 6 cm, then push a frozen insert of rice pudding and freeze.

Warm up the milk at 70-80°C and infuse the jasmin tea for 5 min. Sift out, complete the loss, add gelatin mass, warm again and pour over the chocolate then mix. At 35°C, fold in the whipped cream. Pipe in half sphere silicon molds of Ø 8 cm and push the frozen insert of rice pudding combine with kumquat marmalade and freeze.

Boil cream, sugar, and glucose, add the gelatin mass and pour on chocolate, mix well, add the mirror glaze and blend to obtain a smooth glaze. Add the slightly warm rice pudding inside and stir gently. Use around 35-38°C.

In the chocolate dragon bowl, place a steamed cold biscuit with the flat face up. Unmold the jasmin mousse sphere and glaze using the rice glaze around 35-38°C. Place the glazed half sphere on top of the steamed biscuit flat face down and sprinkle some jasmin tea dry leaves on top.