Ja­panese Panna Cotta with Brûlée Orange Slices

Wine & Dine Cookbook - - SHOWCASE -

Makes 12 por­tions EASY

A gorgeous twist on not one, but two clas­sics—panna cotta and crème brulee.

1020g whip­ping cream (35% fat) 15g jas­mine tea leaves

4 sheets gelatin

90g + 2 tbsp gran­u­lated white sugar 2 or­anges

1. Pour whip­ping cream into a pot and warm over medium heat. Do not boil.

2. Re­move pot from heat, then add jas­mine tea leaves. Cover the pot with cling film and set aside in the fridge for 6 hrs. For bet­ter and stronger flavour, chill overnight.

3. Strain the cream, squeeze the tea leaves dry and dis­card the leaves.

4. Place gelatin sheets in a bowl of iced wa­ter to bloom, about 5 mins.

5. Trans­fer 2/3 of the mix­ture from the pot into a sep­a­rate bowl and set aside.

6. Add sugar and bloomed gelatin into re­main­ing mix­ture in the pot.

7. Whisk the mix­ture in the pot over medium heat, till sugar and gelatin melt com­pletely.

8. Re­move pot from heat, then stir in the other 2/3 of the mix­ture. Mix well. Pour mix­ture into in­di­vid­ual bowls or cups, and leave them to set in the fridge overnight.

9. Cut seg­ments of or­anges and pat dry with a kitchen towel. Ar­range them on a bak­ing tray, then toss with gran­u­lated sugar. Torch sugar-coated or­anges with a blow torch till slightly charred.

10. Dec­o­rate panna cotta with the ‘brulee’ orange seg­ments.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.