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Flowers On The Rocks
Made with Almond Inspiration
An original recipe from Young Yoon Choi2 steps
Recipe Step by Step
Puffed Black Rice
200g black rice
Cook the black rice in a pan as you would popcorn.
Almond Whipped Ganache
450g Whipping cream
50g Invert sugar syrup
650g INSPIRATION AMANDE
1200g Whipping cream
Heat the smaller portion of cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold whipping cream. Mix again. Leave to set in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
Assembly and finishing
Temper some chocolate and mix it with the puffed rice.
Place the puffed rice on top of the almond whipped ganache and decorate it with chocolate and flowers.