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RECIPE

Gobocha blancmange with compote of suiden gobo (burdock root)

Preparation Time:15 Minutes (excludes chilling in refrigerator)

French chef Asuka Kitaoka

Gobocha blancmange

INGREDIENTS (Serves Four People)

Gobocha teabags 3
Milk 600cc
Water 200cc
Cream 100cc
Granulated sugar 90g
Gelatin 2 sheets (8 g)

DIRECTIONS

1

Boil the water, put in the gobocha (burdock tea) teabags and return to the boil.

2

Set aside briefly to steep, then add milk and return to the boil once more.

3

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.

4

Once the base is nicely aromatic, ladle it into serving dishes and place them in the refrigerator to cool.

Suiden gobo compote

INGREDIENTS (Serves Four People)

Suiden gobo (burdock root) 100g
Water 100cc
Granulated sugar 100g
Gobocha teabag 1

DIRECTIONS

1

Dice the gobo (burdock root) into small chunks.

2

Put the gobo chunks in water and bring to the boil, then drain immediately.

3

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.

4

Immediately remove from the heat and set aside to cool.

Once the gobo blancmange has set, arrange compote pieces on top and garnish to serve.

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 takes about six hours to chill. 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 courtesy of Asuka Kitaoka(La Campagne chef)

http://www.minoriminoru.jp/campagne/