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Chocolate candy bar with pandan rice cream and quark cheesecake balls

Chocolate bar with a filling of pandan rice cream served with quark cheesecake balls and lightly whipped cream.

Ingredients

250gdessert rice
splash of cream & mascarpone
50gPowdered sugar
700mlCoconut milk
200mlpandan extract

3units.itemsEggs
5units.itemsEgg yolks
47gFlour
950gQuark
175gYogurt liqueur
175gcream plus mascarpone 36.5%
245gFine sugar
Silicone dome mat ø 25 mm

Powdered sugar
cream & mascarpone
pandan extract

700mlCoconut milk
250gdessert rice

Preparation

  1. Mix coconut milk with powdered sugar and pandan extract.
  2. Cook the dessert rice in this for about 30 minutes until done and let it cool.
  3. Put the rice with a splash of Cream Plus Mascarpone in the food processor and blend until smooth into a cream.

  1. Mix all ingredients and blend smooth using a food processor.
  2. Pour the mixture into a silicone sphere mold.
  3. Cover with plastic wrap.
  4. Steam in the oven at 82°C with 100% steam for 25 minutes.
  5. Let cool and freeze.
  6. Defrost before serving.

  1. Whip the Cream &

  1. Fill the chocolate bar with the pandan rice cream.
  2. Place the chocolate bar on a plate and pipe three more dots of the pandan rice cream on top.
  3. Place the (defrosted) quark-cheesecake balls on the chocolate bar.
  4. Spoon the whipped cream over the top.
  5. Top with some grated almond and cress.