Mochi (Japanese Rice Cakes) Filled with Crema Catalana Mousse

Name: Mochi (Japanese Rice Cakes) Filled with Crema Catalana Mousse
Ingredients: 400 grams glutinous rice flour; 200 grams sugar; 450 ml water; Orange essence (or your preferred flavor); Cornstarch for working with the mochi; For the Crema Catalana; 2 cups milk (500 ml); 1 cinnamon stick; Peel of 1 orange and 1 lemon; 1/4 cup cornstarch (30 grams); 4 egg yolks; 1/4 cup sugar (50 grams); For the Mousse; 1 2/3 cups heavy cream (400 ml); 8 grams gelatin (4 sheets); 2 cups Crema Catalana (500 ml)

Gil @cook_2423591

Girona

Mochi (Japanese Rice Cakes) Filled with Crema Catalana Mousse

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Ingredients

400 gramsglutinous rice flour
200 gramssugar
450 mlwater
Orange essence (or your preferred flavor)
Cornstarch for working with the mochi
For the Crema Catalana
2 cupsmilk (500 ml)
1cinnamon stick
Peel of 1 orange and 1 lemon
1/4 cupcornstarch (30 grams)
4egg yolks
1/4 cupsugar (50 grams)
For the Mousse
1 2/3 cupsheavy cream (400 ml)
8 gramsgelatin (4 sheets)
2 cupsCrema Catalana (500 ml)

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Steps

1

Before preparing the dough, make the Crema Catalana. Infuse the milk with the cinnamon stick and the orange and lemon peels. Then strain the milk and, when it's warm, add the egg yolk mixture with the cornstarch and sugar. Cook over medium heat until thickened.
2

To prepare the mousse, hydrate the gelatin in cold water while you partially whip the cream with 1/3 cup powdered sugar (40 grams). Add the gelatin to the warm Crema Catalana (it's important that it's warm to dissolve the gelatin, but not too hot, or it will lose its gelling ability). The next step is to mix the cream with the whipped cream and refrigerate for at least 2 hours.
3

Prepare the mochi dough. You'll need a pot with water for a double boiler. Combine all the ingredients, mixing well to avoid lumps (it will be a liquid paste), and cook in the double boiler for about 25 minutes. It will become thick and sticky.
4

Once cooled, roll out the dough on a smooth surface dusted with cornstarch to prevent sticking. Sprinkle more cornstarch on the dough and roll it out, covering it with plastic wrap to prevent sticking to the rolling pin, as if making cookies.
5

Shape the mochi by using an ice cream scoop to make a ball with the mousse and place it as a filling in the dough. Then sprinkle with cinnamon and refrigerate the mochi. (The photo is of another flavor, matcha tea, which I'll explain in another recipe. When I make them, I do 2 or 3 different flavors).
6

To serve, I made caramel and broke it into small pieces to decorate and give the characteristic caramel flavor to the Crema Catalana. Enjoy!
7

To serve, I made caramel and broke it into small pieces to decorate and give the characteristic caramel flavor to the Crema Catalana. Enjoy!