Fruity sushi for dessert - something completely different. Chocolate sushi with raspberries and dark cocoa chocolate.
Recipe for: 4 sushi rolls
Preparation time: 2 hours
Utensils required:
- Scales
- 2 sushi roll mats wrapped in cling film
Ingredients:
300 g sushi rice
2tbsp rice vinegar
30 g sugar
100 g raspberries
2sheets gelatine
100 g cream
100 g 'Rausch Plantagen Venezuela 43 %'
100 g cream cheese
10 g powdered sugar
Additional drinking chocolate pearls 'Rausch Plantagen Venezuela 43 %' and 'Rausch Plantagen Ecuador 70 %' for sprinkling.
Preparation of the filling:
- Bring the cream to the boil and pour over the coarsely chopped chocolate.
- Add a soaked and squeezed gelatine leaf, place in a sealable tin and chill.
- Bring the raspberries to the boil with 10 g sugar and also add a soaked and squeezed gelatine leaf. Allow to cool briefly and pour onto the previously dissolved chocolate. Chill again.
Preparation of sushi rice:
- Prepare the sushi rice according to the instructions.
- In the meantime, bring the rice vinegar and 20 g sugar to the boil and fold into the warm sushi rice while still hot.
- Cover with a damp kitchen towel and leave to cool.
Preparation of chocolate sushi:
- Place a rice sheet on a sushi mat and moisten.
- Spread the cold sushi rice over the bottom half with your hands and keep moistening it. Caution: Leave a border of approx. 2 cm free at the bottom.
- Spread the cream cheese on the bottom half of the rice and arrange the drinking chocolate pearls on top.
- Remove the chocolate and raspberry jelly from the bowl and cut lengthwise into 1 cm wide strips on a board using a sharp knife.
- Place the chocolate and raspberry jelly on the bottom half of the rice surface and start rolling up tightly from the bottom.
- Then cut into approx. 2 cm thick rolls.
- Sprinkle with drinking chocolate pearls before serving.
