This post is an entry into the Nuffnang ‘Fresh Recipe’ Network Competition, thanks to BRITA. Check out betterwithbrita.com for inspiration and exclusive recipes by Gary Mehigan.
|Vanilla pannacotta, mango & peach milk tea jelly and boba, raspberry mousse, raspberry coulis|
To say I was perplexed about conceptualising this recipe would be a superlative understatement. How does one make water shine? The first thing that came to mind was a form of soup or stock or something boiled but that becomes overshadowed upon the addition of ingredients. Scouring the Internet for inspiration mostly yielded recipes that required a tablespoon at most. If only this competition had come into fruition earlier! Specifically this and this which respectively use a lot of water! But it felt like cheating if I had entered a recipe that I had created quite a while ago so I returned to the (quite empty) drawing board.
Next were desserts. Sorbets, or drinks seemed like obvious choices but they lacked pizzazz. I then considered trifles, mochimisu, mizu, golden gaytimes... then I considered entremets with their jelly layers. But seeing as how it was winter, not many fruits were in season. Until finally.. a deconstructed milk tea verrine was born! A verrine is simply a dish with its components layered in a small glass. In this case, vanilla pannacotta acted as the milk base, a peach and mango tea jelly base with boba within and a luxuriously creamy raspberry mousse with a coulis atop to cut through the richness. In addition to fulfilling its role as a garnish, the mint leaves added a refreshing contrast to all the sugar.
Of course, I hit a few hiccups along the way. Accordingly, I reduced the sugar in the pannacotta, but the tea layer itself wasn't as firm as I would've liked thus, agar would be more preferable as a setting agent. Moreover, the boba hardened upon refrigeration but that I believe was more due to the kind I used. Another issue with the boba was that it caused the tea to become cloudy so it wasn't altogether aesthetically pleasing. Furthermore,I also found that the mousse layer was a bit too thick so a thinner layer would help tie the entire dessert more cohesively.
In conclusion? It was pretty good, all the textures and flavour profiles marrying together harmoniously. And seeing that filtered water played an integral role in the mango and peach jelly, I would say that it was instrumental in this successful union. To more crazy desserts in the future! (But of course after all this, my sister preferred the simple tea I brew ahaha) [And explaining my absence, I won't bore you with the details but .. assignment).
Deconstructed Mango and Raspberry Milk Tea Verrine
250ml whipping cream (35-36% fat)
1 tblspoon sugar1/2 tsps of vanilla extract
1 tsp powdered gelatine
1 tbsp filtered water
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Heat the cream and sugar in a saucepan over med-low heat. Once sugar has dissolved, remove from heat and stir in vanilla extract. Don't overheat it. Pour the warm mixture over the gelatine and stir until the gelatine has completely dissolved. Allow mixture to cool down before dividing out into your ramekins. Chill for a few hours (or overnight). [To make the the tilted pannacotta, rest the glass in a muffin pan until the liquid is at an angle, chill until set. Magic! Effort without effort!]
Boba (From thekitchn)
For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)
Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatine, and folding in whipped cream. Spoon over tea jelly and chill for a few hours or overnight until set.
1/2 cup frozen raspberry
1 tbsp sugar
Heat raspberry and sugar in low saucepan on low heat. Mash when soft. I left the seeds to provide texture (serendipity for laziness haha).