RECIPE (April 2015)
Gobocha blancmange with compote of suiden gobo (burdock root)
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About
15 minute
Ingredients (Serves: 4)
Gobocha blancmange
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Gobocha teabags3 pack
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Milk600cc
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Water200cc
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Cream100cc
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Granulated sugar90g
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Gelatin2 sheets (8g)
Directions
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Boil the water, put in the gobocha (burdock tea) teabags and return to the boil.
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Set aside briefly to steep, then add milk and return to the boil once more.
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Once the liquid is boiling, gently mix in the granulated sugar, sheet gelatin (pre-soaked) and cream to make the blancmange base, then put the lid on the pot and allow it to infuse.
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Once the base is nicely aromatic, ladle it into serving dishes and place them in the refrigerator to cool.
Ingredients (Serves: 4)
Suiden gobo compote
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Suiden gobo (burdock root)100g
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Water100cc
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Granulated sugar100g
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Gobocha teabag1
Directions
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Dice the gobo (burdock root) into small chunks.
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Put the gobo chunks in water and bring to the boil, then drain immediately.
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Combine equal parts granulated sugar and water in a pot and bring to the boil. Add the parboiled gobo chunks and the gobocha teabag and bring back to the boil.
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Immediately remove from the heat and set aside to cool.
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Once the gobo blancmange has set, arrange compote pieces on top and garnish to serve.
A useful tips
Boil the milk and gobocha for a reasonable time, then remove from the heat and allow to cool slightly. This produces a rich aroma like unrefined sugar.
The blancmange base I made will harden in about 6 hours.
You can shorten this to about two hours by plunging the blancmange pot into iced water before you transfer the base into the serving dishes.
Recipe from : Asuka Kitaoka（La Campagne chef）
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