ROCK MELON MANGO SAGO AND Lime Sor­bet With CHILLED Hokkaido MILK Cheese tart

Epicure (Indonesia) - - MASTERCLASS -

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 eggs

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

5g corn­starch

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.

as­sem­bly

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.

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