ROCK MELON MANGO SAGO AND Lime Sorbet With CHILLED Hokkaido MILK Cheese tart
Serves 10 Prep time 4 hours + 10 hours resting Cook time 20 minutes
mango pomelo sago
150g sago pearls
150g mango, diced
220ml sugar syrup
300ml mango juice
50ml evaporated milk
50g pomelo segments
1.1 Rinse sago pearls and simmer in a pot of boiling water for 15 minutes. turn off the heat, cover the pot and let the sago continue cooking for another 10 minutes, until the pearls turn translucent. Rinse sago in a fine sieve to remove excess starch. set aside.
1.2 Reserving ½ of the diced mango, blend the rest with sugar syrup and mango juice until fully incorporated.
1.3 pour the mango smoothie mixture into a bowl, then add the sago and evaporated milk. Chill.
Hokkaido milk cheese tart pastry
300g hong Kong flour
40g fine sugar
20g powdered eggs
10g milk powder
2 tsp margarine
150g salted butter
2.1 Mix together hong Kong flour, sugar, milk powder and powdered eggs into a large bowl. Add eggs and beat together with the margarine to form a soft dough.
2.2 Wrap dough in cling film and put into refrigerator for 30 minutes.
2.3 Dust a baking mat and rolling pin with flour, and roll out the dough to approximately 3mm thickness. Use a 7cm fluted cutter to stamp the dough.
2.4 Dust a metal scrapper with flour and
use it to lift up the cut dough. place the cut dough over a 5.5cm top x 3cm base tart case. Using finger tips, gently press and mold the dough into the tart case. Use a fork to poke holes at the base of the tart cases.
2.5 preheat oven to 180°C and bake the tarts in fan mode for 10 minutes.
2.6 Remove from oven and place on wire rack to cool. After the tart pastry has cooled slightly, remove from the case and let cool completely before use.
Hokkaido milk cheese tart filling
250g Japanese mascarpone
250g cream cheese
75g fine sugar
30ml fresh hokkaido milk
15ml whipping cream
3.1 Mix mascarpone and cream cheese together until smooth. Whisk in the remaining ingredients until mixed cohesively. Chill for 3-4 hours.
3.2 spoon the filling into the prepared pastry cups. Rest the tarts in the refrigerator for at least 10 hours.
3.3 preheat oven to 270°C top and 250°C bottom. Bake tarts for 7 minutes.
50g pomelo segments reserved mango, diced 100g rock melon, diced lime sorbet edible flowers, to garnish
4.1 serve the mango pomelo sago in individual serving bowls and garnish with the pomelo sacs, diced mango and diced rock melon.
4.2 place 1 scoop of the lime sorbet in the centre of the mango sago and garnish with edible flowers.
4.2 serve with the hokkaido milk cheese tart on the side.
Check out epicure on Youtube for a behind-the-scenes video of this masterclass.