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

Epicure - - 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

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