Plums, curry leaf syrup and baked coffee cream

Plums, curry leaf syrup and baked coffee cream

By
From
Green Pickled Peaches
Serves
4
Photographer
Chris Chen

I’m using the smell of deep-fried bananas as an anchor for whatever ideas might reveal themselves. For some reason, when I think further about that particular banana aroma, I’ve arrived at contrasting the zing of the curry leaf with the comfort of milky coffee.

For the curry leaf and blood Plums in syrup

Ingredients

Quantity Ingredient
4 blood plums
220g caster sugar
1 tablespoon curry leaves

For the baked coffee cream

Quantity Ingredient
140ml milk
60g whole coffee beans
125g caster sugar
2 eggs
4 egg yolks
500ml thickened cream

For the sour cream pastry

Quantity Ingredient
310g plain flour
100g sour cream
4 egg yolks
1 1/4 tablespoons rum
peanut oil, for deep-frying
icing sugar, for dusting
frosted curry leaves, (see note) to Serve

Method

  1. Make the curry leaf and blood plums in syrup:
  2. Halve the plums, remove the stones and then cut the halves into quarters. Combine the sugar and 250 ml water in a saucepan and bring to the boil. Add the curry leaves and plums and simmer for 5 minutes or so. Remove from the heat and leave the plums to cool in the syrup. Taste the syrup as it cools and if it is starting to taste too strongly of curry leaf, remove the leaves.
  3. Make the baked coffee cream:
  4. Bring the milk to scalding point in a saucepan. Add the coffee beans, remove the pan from the heat and cover. Leave to infuse until cool. Strain. Preheat the oven to 150°C. Whisk the sugar and eggs and when smooth, whisk in the milk. Cook over medium heat, stirring all the time, until thickened like crème anglaise or other custard mixtures. Off the heat, stir in the thickened cream. Pour into an ovenproof dish and cover the dish with foil. Place in a roasting tin and pour hot water into the tin to come one-third of the way up the side of the dish of custard. Bake for 1 hour or until set. Cool.
  5. Make the sour cream pastry:
  6. Sift the flour and a large pinch of salt into a bowl. Mix the sour cream, egg yolks and rum together until smooth. Gradually add to the flour, mixing until you have a loose moist dough. Knead until smooth. Alternatively, process to a tight shiny dough in a food processor. Cover in plastic wrap and rest for 1–2 hours.
  7. Heat the oil in a deep-fryer to 160°C. Roll the dough through a pasta machine to one of the finest settings, about 2 mm thick. Cut into 3 cm squares. Deep-fry the squares in batches until lightly golden. Drain on paper towels and dust with icing sugar before using.
  8. Assemble the dish:
  9. Spoon small ‘chunks’ of baked coffee cream into bowls and scatter with pieces of blood plum and sour cream pastry. Top with frosted curry leaves and serve.Spoon small ‘chunks’ of baked coffee cream into bowls and scatter with pieces of blood plum and sour cream pastry. Top with frosted curry leaves and serve.

To make frosted curry leaves

  • For frosted curry leaves, take the most tender leaves and brush them lightly all over with beaten egg white. Pat them lightly in caster sugar to coat and spread on a baking tray lined with baking paper to dry.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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