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For Black Sesame Panna Cotta

  • Cream 1000 g
  • Milk 200 g
  • Sugar 150 g
  • Gelatin Powder 13 g
  • Water 65 g
  • Sesame Paste 40 g

For Sir Thomas Lipton Earl Grey Tea

For Sesame Tuille

  1. For Black Sesame Panna Cotta

    • Prepare a preferred glass or container
    • Bloom gelatin with water and set aside
    • Boil cream, milk and sugar altogether
    • When cooked, remove the pot then add the bloomed gelatin. Stir until melted
    • Add Sesame paste into the mixture and stir until well combined
    • Strain with fine strainer and let it cool down a bit before filling in the prepared glass
    • Refrigerate to let the Panna Cotta set
  2. For Sir Thomas Lipton Earl Grey Tea

    • Pour hot water into a cup with Sir Thomas Lipton Earl Grey Tea bag. Leave it for 10 minutes
    • Remove the tea bag and set aside
    • Add syrup and stir until well combined. Store in the fridge
  3. For Sesame Tuille

    • Melt the Best Foods Butter Flavoured Margarine and set aside
    • Beat egg white, icing sugar and cake flour with paddle attachment
    • Gradually pour in the melted Best Foods Butter Flavoured Margarine
    • Beat until well incorperated. Refrigerate the Tuile batter for 30 minutes
    • Prepare the baking tray and preheat oven to 160C
    • Fill the Tuile batter in a pastry bag with a round tip
    • Squeeze a straight line on the tray and sprinkle with sesame
    • Bake at 160C for 10-12 minutes
    • Remove from the oven and let it cool before decorated (Keeping in vacuum container is recommended)
    • After the Panna Cotta was set, slowly pour the Sir Thomas Lipton Earl Grey Tea into the glass and decorate with Sesame Tuile
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