Galangal Panna Cotta
xanthan gum, 0.1% of total mixture
» Combine all ingredients and use a handblender to emulsify.
truffle bubur terigu
80g bubur terigu (wheat berry, available from major supermarkets)
20ml pomace olive oil
152ml whole milk
8ml white truffle oil
2ml white balsamic vinegar
10g black truffle, shaved » Dry-fry bubur terigu in a sauté pan until toasted and fragrant, about 5 minutes. » Add pomace olive oil and coat grains until translucent.
» Add all other ingredients except salt and black truffle shavings. Cook until al dente, then season with salt and black truffle shavings.
assembly zucchini, sphered using a melon baller marigold, to garnish micro herbs, to garnish
» Assemble according to photos or as desired.
Zwiesel summermood cocktail glasses, Yeo Teck Seng.