Can we have a little something more refreshing to start the new year ?
Pardon the absence, I usually like to take time off after cooking consecutively LOL. Big meal on Christmas and New Years as well. With Chinese New Year around the corner, I tend to side track a little and forget about this little space, but I hope 2013 has been good to you so far.
I’m on a desserts rampage. New camera, just wanna test out some shots. So will make some easy desserts, with some colours..
So this dessert came when I was looking at Philippa Sibley’s PS Desserts book, and the panna cotta in the book looked so good! It was pistachio, but I really wasn’t into a pistachio panna cotta. So I recreated it by adding green tea powder which I recently got from Taipei.
In her book, she assembled panna cotta on a plate by placing it on top of a shortbread. But I had a different thought on my mind. I wanted a tuile on top of the panna cotta. A sesame tuile. Classical Japanese combination of green tea and sesame.
I adapted the tuile recipe from Kyotofu, a dessert bar in NYC , published in FoodandWine’s website. It’s a very crispy tuile recipe, although the crispiness doesn’t last long under humidity. But the batter can be made ahead and takes a mere 10 minutes to bake, so it can be baked upon serving. Crispy tuile with smooth and creamy panna cotta.
For the tuile, I used a mixture of white and black sesame, although really, there were much more black than white. The recipe also calls for tahini. It’s a very little amount, so if you want to skip it, it’s alright. But I reckon, that gives me another reason to try a new ingredient. Tahini has so much more usage than just a salad dressing or flavour enhancer for the tuile.
- 1 sheet gelatine sheet
- 170ml cream
- 75ml milk
- 40g caster sugar
- 1 tbsp green tea powder
- 20g sesame seeds (I mix both black and white)
- 60g sugar
- 32g all-purpose flour
- 1 tbsp unsalted butter, melted
- 1 tsp Japanese sesame paste or tahini, at room temperature
- 2 tbsp fresh orange juice
- Black sesame seeds, for sprinkling
- Soak gelatine in ice water until softened.
- In a saucepan, combine cream, milk, sugar and green tea. Stir and bring to a simmer.
- Squeeze the excess water from the gelatine and stir into the hot cream mixture. Turn off heat, stir till gelatine sheet has dissolved.
- Strain mixture into 4 ramekins (or 2 bigger moulds). Refrigerate overnight.
- Finely ground sesame seeds. Whisk ground sesame seeds with caster sugar and flour.
- Stir melted butter and tahini till combined.
- Stir juice into dry mixture, then add in melted butter and tahini. Stir till batter is smooth.
- Cover at let it rest in the fridge for 30 minutes.
- Line baking tray with silpat, preheat oven to 175 C
- Using a teaspoon, scoop a dollop and spread to desired shape.
- Bake for 8-10 minutes.
- Remove from oven and if you want to make into shapes, do it now. It can rest over a rolling pin or in a bowl to create shapes.
- Once dry, it should be crispy
- Dip each mould into hot water and give a little shake.
- Turn the mould upside down onto a plate.
- Serve with a crispy tuile.