A multi-coloured dessert

A multi-coloured dessert

By
From
Green Pickled Peaches
Serves
4
Photographer
Chris Chen

This recipe tries to answer the question of how different colours might taste. I also wanted to involve the diner in the excitement of colour changing in front of them.

For the avocado blancmange

Ingredients

Quantity Ingredient
125g skinless whole almonds
250ml filtered water
1 teaspoon vanilla extract
60g caster sugar
3 gelatine leaves
240g avocado flesh, (about 1½ avocados)
60ml milk
55ml thick cream

For the golden egg threads

Quantity Ingredient
5 egg yolks
500g sugar
4 pandan leaves, crushed and knotted

For the butterfly pea flower syrup

Quantity Ingredient
15 dried butterfly pea flowers
70g sugar
50g honey
4 pandan leaves, crushed and knotted

For the sweet potato dumplings

Quantity Ingredient
350g orange sweet potato, peeled and cut into large chunks
50g glutinous rice flour
1 tablespoon caster sugar
1/4 teaspoon salt
glutinous rice flour or cornflour, for dusting
vegetable oil, for deep-frying
lime wedges

Method

  1. Make the avocado blancmange:
  2. Grind the almonds and mix with the water. Leave overnight in the fridge to infuse, then strain through muslin to make almond milk. Combine 150 ml of almond milk, the vanilla and sugar in a saucepan. Put over low heat until just warmer than blood temperature (test with a finger). Meanwhile, soak the gelatine in cold water until soft. Drain, squeeze out any excess water and stir into the almond milk, then set aside. Purée the avocado and pass it through a sieve so that there are no lumps. Mix in the milk. Whip the cream to soft peaks and then fold in the avocado mixture. Once the almond milk mixture is cool but not set, fold the avocado cream through. Pour the mixture into a container and refrigerate for 2 hours or until set.
  3. Make the golden egg threads:
  4. Beat the egg yolks in a bowl, cover with plastic wrap and rest for at least 2 hours in the refrigerator. Make a syrup by combining the sugar, pandan leaves and 950 ml water over medium heat until the sugar has dissolved. Leave to infuse for 30 minutes and then discard the pandan. Pour three-quarters of the syrup into a narrow saucepan and keep at a constant 75°C. Fit the very smallest round piping nozzle into a piping bag. Hold over the syrup and pass the egg yolks through, making long thin threads. Poach them for a couple of minutes until cooked. You might need to adjust the temperature of the syrup to get the desired result. Once cooked, scoop out the threads and drop into the remaining one-quarter of the syrup to steep and keep.
  5. Make the butterfly pea flower syrup:
  6. Using a mortar and pestle, crush the butterfly pea flowers with a teaspoon of the sugar to a fine powder. Set aside. In a saucepan combine the rest of the sugar with the honey and 250 ml water and bring to the boil. Drop in the pandan leaves, remove from the heat and leave to infuse while the syrup cools. Remove the pandan then mix the butterfly pea flower powder into the syrup. Strain to remove any debris.
  7. Make the sweet potato dumplings:
  8. Steam the sweet potato until soft and mushy, then leave to cool. Mash the sweet potato, rice flour, sugar and salt together. Shape into 2.5 cm balls and dust with rice flour. Heat the oil in a deep-fryer to 170°C and fry the dumplings in batches until golden. Drain on paper towels and serve immediately.
  9. Assemble the dessert:
  10. For each serving, place a spoonful of avocado blancmange in a wide bowl. Arrange 3 hot sweet potato dumplings and some golden threads of egg yolk in the bowl. Spoon over some of the butterfly pea flower syrup. Invite eaters to try the dessert as is, then offer the lime wedges to add a few drops of juice onto the syrup. Observe what happens and taste what is different.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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