Galan­gal panna Cotta

Epicure (Indonesia) - - ENTERTAINING -

Aro­matic and fruity, this gochu­jang-spiked dessert has a pi­quant, Korean cui­sine-in­spired kick in ad­di­tion to its galan­gal and apri­cot notes.

Serves 4 Prep time 1 hour Cook time 2 hours

galan­gal panna cotta

50g galan­gal

1.23g iota pow­der

0.95g kappa pow­der

100g white sugar

125g 35% whip­ping cream 500ml milk

» Peel galan­gal, cut into pieces and smash. » Mix iota and kappa pow­der with sugar. » Com­bine whip­ping cream and milk in a pot, then pour in pow­ders and sugar mix and use a hand-blender to dis­perse.

» Bring mix­ture to a gen­tle boil of at least 80°C. » Add smashed galan­gal and sim­mer mix­ture for 1 hour.

» Strain mix­ture and pour into glasses to set.

apri­cot gochu­jang sauce

240g sugar

60ml wa­ter

180ml Kara thick co­conut milk (use only the thick top por­tion)

2 pan­dan leaves

10g fresh ginger

3 dried chill­ies

2g salt

15g mizkan rice vine­gar

80g gochu­jang

100g dried apri­cots, mac­er­ated in white wine

60ml wa­ter » Com­bine 60g sugar and 60ml wa­ter in a pot, then bring mix­ture to a boil.

» Use a wet pas­try brush to dab the in­sides of the pan so that the sugar does not stick to the sides of the pot or burn.

» Heat mix­ture to 110°C un­til caramel forms and dark­ens.

» Add re­main­ing in­gre­di­ents ex­cept salt, mizkan rice vine­gar, gochu­jang and apri­cots.

» Af­ter steep­ing pan­dan leaves and dried chill­ies for 20 min­utes, add re­main­ing in­gre­di­ents and cook for another 10 min­utes.

» Al­low mix­ture cool, then ad­just con­sis­tency with wa­ter if needed.

brown but­ter gra­nola

240g Bob’s Red Mill Nat­u­ral Foods rolled oats

60g pump­kin seeds

60g flaxseed

20g brown but­ter

5g vanilla paste

2g Mal­don salt

20g honey

» Pre­heat oven to 150°C on medium fan in a con­vec­tion oven. If us­ing a con­ven­tional oven, in­crease tem­per­a­ture by about 15°C, de­pend­ing on the oven.

» Toss all in­gre­di­ents in a mix­ing bowl. » Spray bak­ing tray with non-stick spray, then spread mix­ture evenly.

» Bake for 15-20 min­utes un­til toasted. » Cool be­fore serv­ing.


» As­sem­ble ac­cord­ing to photos or as de­sired.

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