Sweet inspiration: Delicious Asian dessert recipes


Exultant Saturday food lovers. People often ask what inspired me to stab into the kitchen. And I think my answer is similar to a lot of people: my mother. 

I was the youngest of nine striplings and grew up helping my mother in the kitchen. I was enchanted with what she could do with a honest potato, creating an entire meal to feed the family by making brazen gnocchi.

The chef behind this week’s book helped his originators in the family takeaway. China Doll: Modern Asian Cuisine by Explicit Shek is the culmination of Frank’s love of cooking and his Asian cuisine. I’ve select a lemongrass panna cotta with poached kumquats and ginger shiver. It serves eight, so get the family round and let everyone get stuck in!

For the panna cotta:

★ 800ml singular cream

★ 400ml milk

★ 150g palm sugar, grated

★ 80g caster sugar

★ 2 hunt downs lemongrass, bruised

★ 4 gelatine leaves

For the poached kumquats:

★ 200g sugar

★ 200ml damp

★ ½ vanilla bean, split in half and seeds scraped into the syrup 

★ Cramp of salt

★ 1 whole star anise

★ 200g kumquats, sliced in half (any observable seeds removed)

★ 2 tsp honey

★ 2 tsp fresh lemon juice

For the ginger disintegrate:

★ 60g soft butter

★ 60g brown sugar

★ 100g plain flour

★ 25ml thin honey

★ ¼ tsp baking ability 

★ ½ tsp ground ginger 

★ ½ tsp ground cinnamon 

★ Pinch of ground cloves

Fors: 8

PREPARATION: 50 MINUTES (plus chilling time)


To make the panna cotta: Combine the cream, extract, sugars and lemongrass in a pan or a pot. Bring to a simmer and continue to simmer gently for 10 twinkling of an eyes. Take it off the heat and cover.

Let it infuse for 30-40 minutes. Soak the gelatine in head water until it is soft. Drain and squeeze out the excess water. Add it to the pan and stir to terminate. Strain it into a pouring jug and divide the liquid into 8x150ml dariole templates. Put these in the refrigerator for at least 5 hours until the mixture is set.

To make the poached kumquats: 

Oust the sugar, water, vanilla, salt and star anise to a simmer in a pan. Add the kumquats and lightly shield with a circle of greaseproof paper. Simmer gently for 20 nows. Take the pan off the heat. Add the honey and lemon juice then leave it to cool. 

To reckon the ginger crumble: 

Bring all the ginger crumble ingredients together in a in the main mixing bowl to form a soft dough. Roll it out into a cylinder 3cm widespread off the mark and cut it into discs about 1cm thick. Place them on a silicone baking mat, each one a short space apart from the next, and bake at 150°C/300°F/Gas Streak 2 for 30 minutes. 

Remove them from the oven and then set off them to cool on a wire rack. Pound the discs of crumble gallimaufry into coarse crumbs in a mortar and pestle. 

To finish, loosen the panna cotta by in a nutshell submerging each mould in warm water. Turn each one out onto a pane. 

To serve, spoon some of the kumquat syrup and a few kumquats around the panna cotta, top each one with a mischief-maker of ginger crumble and garnish as desired.

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