Recipe: Chef Jeremy Senaris
Similar in consistency to leche custard flan, a popular Filipino dessert, Jeremy’s version is amped up with matcha green tea. Purple ube crumble, delicate matcha meringue cookies, and calamansi curd complete this plated palette.
INGREDIENTS
Panna Cotta
2 1/4 cups whipping cream
1/2 cup milk
2/3 cup sugar
1 Tbsp matcha green tea powder
2 tsp powdered gelatin
2 Tbsp hot water
Coconut Tuile
1 Tbsp flour
1/2 Tbsp sugar
2/3 cup water
3 Tbsp vegetable oil (keep 1 Tbsp for frying)
2 tsp of coconut extract
Calamansi Curd
1 1/3 cup calamansi juice
1/4 cup sugar
2 eggs
1 tsp powder gelatin
4 Tbsp butter
Pinch of salt
Green Tea Meringue Cookies
2 egg whites
1/2 cup sugar
2 tsp matcha green tea powder
METHOD
Panna Cotta
1. In a medium pot mix cream, milk, and sugar. Bring to a boil, stirring often with a plastic spatula to stop mixture from scalding. Return heat to medium.
2. Bloom powder gelatin with a little cold water.
3. Add green tea powder and gelatin to cream mixture. Cool and transfer to vessel or mould of your choice. Cover with plastic wrap. Refrigerate overnight.
Coconut Tuile
1. In small bowl, mix all ingredients.
2. Heat 1 Tbsp oil in a frying pan over high heat. Once hot, pour ladlefulls of batter, as if making pancakes. When batter has formed a lacy texture, lossen tuiles with a fish spatula and remove from pan. Let cool.
Calamansi Curd
1. Bloom gelatin powder using a little bit of cold water.
2. Heat calamansi juice in small pot. Meanwhile, whisk together sugar and eggs.
3. Temper egg mixture with the hot calamansi juice by whisking in a little at a time, taking care not to cook the eggs.
4. Add gelatin to egg mixture and transfer back to pot. Heat on medium to high heat until gelatin has dissolved.
5. Let cool 10 minutes, then mix in the butter. Cool in fridge overnight or for a few hours.
Green Tea Meringue Cookies
1. In the top of a double boiler, whisk egg whites and sugar until mixture reaches 140°F. Add in green tea powder and transfer to the bowl of a mixer.
2. Using the whisk attachment, whip mixture until stiff peaks form.
3. Pipe meringue onto a Silpat or parchment paper and bake for 25 minutes in a 200°F convection oven, or 180°F in a regular oven.
Yield 4 servings