2 tbsp your favorite nuts ( I used Praline here) - crushed
1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
4. In a bowl, add the heavy cream and whip to soft peak, set aside.
5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
7. Add whipped cream (step 4) and mix gently with a spatula.
8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.
1. In a bowl add cabbage and 1 tsp salt, let sit for about 15 minutes. Set aside.
2. In a bowl, add all the ingredient A and cabbage (drained well from #1) and knead the mixture with hand until it becomes pale in color and sticky.
3. Place a gyoza wrapper on a cooking board. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Wet the edge of wrapper with fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Remove from the heat once to place gyoza, and cook them until golden brown and crispy on the bottom.
5. Pour boiled water (about 100ml), cover pan with the lid and let it steam over medium heat until all water evaporates. Repeat with the remaining gyoza.
6. For the dipping sauce, mix all the ingredient in a small bowl.
7. Place a plate on top of gyoza. Flip the pan upside down. Cook the remaining gyoza.
1. In a small cooking pot, add water, sugar and glucose syrup. Heat over medium heat and bring it to a boil. Melt sugar completely. Place in a cold water bath to let it cool for a moment.
2. Purée the strawberries, using a hand blender, juicer or food processor.
3. Transfer the strawberry puree into a bowl. Mix in 1 tsp lemon juice.
4. Add the sugar syrup from #1 and mix.
5. Set the gelato mixing blade. Transfer the strawberry mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
6. Transfer the gelato to a storage container, and let it freeze until you eat!
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.