Mochi has a wonderful flavor that comes in a variety of flavors from plain to others that have raisins and cinnamon. The texture is crunchy on the outside, but chewy on the inside. Not only is it delicious and versatile, but it is gluten free and dairy free. It can be found in the gluten free section of your grocery store. It is refrigerated as well. If you can’t find the sweet mascarpone, use the plain kind and blend in sugar or honey. This recipe will make one serving. Adjust the amounts to accommodate the number of guests serving. The sheet of mochi can be cut into 8 squares, making 8 servings. Serve for breakfast or as a dessert. Choose to fill each puffed mochi with this filling or try our other option Baked Mochi with Sweet Mascarpone Cream, Champagne Mangos and Kumquats.
1 2”x2” Mochi square
3 blackberries diced
1 tablespoon of mascarpone cheese
1 tablespoon of finely chopped pistachios toasted
Drizzle of honey
3 large blackberries sliced lengthwise
Place mochi onto a cookie sheet sprayed with non-stick spray. Bake in a preheated oven at 450 degrees for 8 – 10 minutes until puffed and golden brown. While mochi is baking, in a small skillet, toast chopped pistachios until light brown over low heat. Remove mochi from oven and with a sharp knife cut into the side and fill with mascarpone cheese, toasted pistachios and blackberries. Place onto a small plate garnished with sliced blackberries and drizzle with honey.