Enchanted Mochi Berry Cloud

Allergens

Gluten, Coconut

Ingredients

• 1 cup gluten
• free mochi flour 1/2 cup water 1/4 teaspoon salt 3 tablespoons coconut sugar 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries) 1/4 cup rose water 1/2 cup coconut sugar 1/4 cup aquafaba Edible flowers for garnish

Instructions

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine mochi flour and water over medium heat. Cook until the mixture becomes sticky and gathers around itself. Remove from heat and let cool for 5 minutes.
3. Transfer the cooled mochi dough to a work surface lightly dusted with coconut sugar. Gently knead in the remaining coconut sugar and salt until evenly distributed. Divide the dough into 6 equal portions, shaping each into a small round cake. Place them on the prepared baking sheet.
4. Bake for 20 25 minutes or until the mochi cakes are firm to the touch. Set aside to cool completely.
5. In a saucepan over medium heat, combine berries and rose water. Cook until the berries soften and release their juices, about 10 minutes. Strain the mixture to separate the syrup from the berries, reserving both.
6. To make the vegan meringue, whip aquafaba in a stand mixer with the whisk attachment on high speed until it forms stiff peaks. Gradually add 1/2 cup coconut sugar while continuing to whip.
7. Gently fold half of the berry syrup into the whipped aquafaba mixture.
8. Assemble each dessert by placing a mochi cake on a plate, topping it with a dollop of the meringue syrup mixture, and spooning the reserved fresh berries on top. Garnish with edible flowers for an enchanting finish.

Chef’s Insight

The combination of flavors and textures creates an ethereal experience

Notes

Customize with your favorite edible flowers for a personal touch