Sunday, October 17, 2010

Japan's desserts - months on - sorry!

Well, it's been forever since I've posted so we'll begin by finishing off the desserts from Japan, back in January.

Green Tea Ice cream

1 cup of milk

1.5 tbps matcha

2 egg yolks

1/2 cup superfine sugar

1 cup of heavy cream

Put milk into a saucepan and heat until it is just about to come to a boil. Whisk together the matcha and a little of the warm milk in a bowl until smooth. Add the remaining warm milk.

Lightly whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of simmering water. Add the green tea milk and heavy cream and cook, strring, over a medium heat for about 20 minutes until the custard coats the back of a wodden spoon.

Transfer the custard to a freezerproof container and freeze for about 1-2hours, or until the edges start to freeze, then remove and beat with electric beaters. Repeat this process 3 timesor until the ice cream is smooth and creamy. Transfer the ice cream to the refrigerator for 15 minutes before serving to let it soften slightly.

Black sesame cake

7oz butter chopped plus extra for greasing

1 1/3 cups of black sesame seeds

3 eggs lightly beaten

1 1/3 cups of superfine sugar

3/4 cups all purpose flour

1/4 tsp baking powder

Preheat oven to 350F. Grease and line 8 inch square cake tin with parchment paper. Put the sesame seeds into a spice mill and grind to form a smooth paste.

Put the butter and sesame paste into a saucepan and cook over low heat until the butter melts.

Remove from heat and stir in the eggs and sugar. Combine the flour and baking powder in a bowl. Sift the flour mixture over the egg mixture and gently fold to combine.

Pour the mixture into the prepared tin and bake 35-40minutes or until skewer comes out clean. All to stand in tin for 10 minutes before turning out onto a wire rack to cool completely.

Heat the chocolate and cream together in saucepan over low heat until melted. Allow to cool for 15 minutes. Spread icing over cake, allow to set and cut into small bars and serve.

Creamy Ginger cheesecake with a green tea topping

4oz digestive cookies

2tb tosated sesame seeds

2 oz butter, melted

3 1/2 oz crystallized ginger, chopped

1 lb of cream cheese, softened

2/3 cup superfine sugar

1tsp vanilla extract

1 tbs lemon juice

4 eggs lightly beaten

for topping

2tsp matcha powder

1 cup of sour cream

1/2 tsp vanilla extract

2 tbs superfine sugar

Line the base of an 8inch round springform tin with parchment paper. Put the cookies and sesame seeds into a food processor and process to form crumbs, then transfer to a bowl. ADd the melted butter and stir to coat the crumbs in the butter. Spoon the mixture into the bottom of the tin. Allow to chill in fridge for 20 minutes. Sprinkle the ginger over the biscuit base.

Preheat over to 350F. Beat together the cream cheese, superfine sugar, vanilla extract and lemon juice in a large bowl until smooth. ADd the beaten eggs and beat to combine. Do not overbeat as this will cause the cheesecake to rise and fall during the cooling.

Pour mixture into the tin and bake for 45 minutes or until just set.

Toppping: Whisk matcha powder with 1tbs of warm water in a small bowl until smooth. Put the green tea liquid, sour cream, vanilla extract and sugar in large bowl and mix to combine. Spread over the top of the warm cheesecake, return to oven and cook for 7 minutes. Allow to cool on wire rack for 2 hours, then chill in fridge for 20minutes.

No comments:

Post a Comment