ROCK MELON MANGO SAGO AND LIME SORBET WITH CHILLED HOKKAIDO MILK CHEESE TART
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