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Dragon fruit and bloodberry raindrop cake

Certainly! Here's a detailed recipe for a Dragon Fruit and Bloodberry Raindrop Cake, a unique and visually stunning dessert.

### Ingredients

#### Raindrop Cake
- 15 grams agar-agar powder
- 500 ml water
- 30 grams sugar
- 1/2 dragon fruit (preferably red or pink variety for vibrant color)
- 1/2 cup bloodberries (also known as mulberries, if unavailable, you can use raspberries or blackberries)

#### Syrup
- 100 ml water
- 50 grams sugar
- 1 tablespoon honey

#### Toppings
- Kinako (roasted soybean flour)
- Kuromitsu (Japanese black sugar syrup)

### Equipment
- Silicone sphere mold (preferably large size for a dramatic effect)
- Saucepan
- Blender or food processor
- Fine mesh strainer
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Refrigerator

### Instructions

#### Prepare the Fruit
1. **Dragon Fruit Puree**: Scoop out the flesh of the dragon fruit and place it in a blender. Blend until smooth. Strain the puree through a fine mesh strainer to remove seeds and achieve a smooth consistency.
2. **Bloodberry Puree**: Wash the bloodberries and blend until smooth. Strain through a fine mesh strainer to remove seeds.

#### Make the Raindrop Cake Mixture
3. **Agar-Agar Solution**: In a saucepan, mix the agar-agar powder and 500 ml of water. Let it sit for 5 minutes to hydrate the agar-agar.
4. **Heating**: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to dissolve the agar-agar completely. This will take about 2-3 minutes.
5. **Add Sugar**: Add the sugar and stir until completely dissolved.
6. **Combine with Fruit Purees**: Reduce the heat to low. Divide the agar-agar solution into two equal parts. Add the dragon fruit puree to one part and the bloodberry puree to the other. Mix well to combine.

#### Mold the Raindrop Cake
7. **Pour into Molds**: Carefully pour the dragon fruit mixture into one half of the silicone sphere mold and the bloodberry mixture into the other half. If using a single mold, pour half of each mixture into separate sections.
8. **Set**: Let the mixtures cool at room temperature for 10 minutes. Then, transfer the molds to the refrigerator and let them set for at least 2-3 hours or until completely firm.

#### Make the Syrup
9. **Prepare Syrup**: In a small saucepan, combine 100 ml of water and 50 grams of sugar. Bring to a boil and stir until the sugar is completely dissolved. Remove from heat and stir in the honey. Let it cool to room temperature.

#### Assemble the Raindrop Cake
10. **Unmold**: Gently remove the raindrop cakes from the molds. They should be firm and jelly-like.
11. **Plate**: Place the raindrop cakes onto serving plates. Drizzle a small amount of the syrup over the top.

#### Serve with Toppings
12. **Toppings**: Sprinkle kinako around the raindrop cake and drizzle with kuromitsu for added flavor and contrast.
13. **Presentation**: For an extra touch, you can garnish with a few fresh bloodberries or dragon fruit slices.

### Tips
- Ensure that the agar-agar is fully dissolved to avoid any grainy texture in the raindrop cake.
- Straining the fruit purees is crucial for a smooth and clean appearance.
- Serve the raindrop cake immediately after unmolding for the best texture and appearance.

Enjoy your beautiful and delicious Dragon Fruit and Bloodberry Raindrop Cake!