1.Start with the filling Whip chilled Whipping Cream (100ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
2. Add strawberries and mix.
3. Prepare the "silicone mould" (here I used a 4cm diameter * 15-hole mould). Place the strawberry cream in each hole.
4. Flatten the surface, using a bench scraper. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
5.Mochi time! Once the cream is frozen, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover the bowl with cling wrap.
6. Microwave the mixture for 1 minute. Then stir the dough with a wet 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 for 30 seconds and stir. The mixture should be now very thick and translucent.
7. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
8. With your hands, take one of these pieces and flatten it into a circle. Then put a frozen 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.
1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. Sift together the flour and wheat starch. Set aside. In a small saucepan, combine the syrup ingredients (water and sugar but not the vanilla extract yet) and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Stir in the vanilla extract (if you use some). Set aside.
2. Preheat the oven to 170°C. Line the bottom and the sides of a 18cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
3. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Slow down to low speed for a few seconds and then stop.
4. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated.
5. Put butter and milk together and microwave them till the butter melts. Pour the butter mixture little by little into the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
6. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.
and fix the whipping cream
8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
until we put it all together
9. Put some strawberries aside as you'll need them for the topping. Cut the remaining strawberries into thin slices.
10. Slice the cake horizontally in 2 halves. Brush syrup from #1 on top of each cake layer. Spoon some whipped cream from #8 over the bottom layer and spread it evenly. Arrange part of the strawberry slices evenly over the cream, and top with enough whipped cream to cover the strawberries. Place the top cake layer above.
11. Finally spread the whipped cream on top and sides of the cake. Decorate it with the 'topping' strawberries you set aside in #9.