Galan­gal Panna Cotta

Epicure - - ENTERTAINING -

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

168ml wa­ter

8ml white truf­fle oil

2ml white bal­samic vine­gar

3g salt

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.

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