Ingredients (serves 8)
- 4 green tea bags
- 250ml (1 cup) boiling water
- 7 egg yolks
- 100g (1/2 cup) caster sugar
- 700ml thickened cream
- 1 lemon
- 100g (1/2 cup) caster sugar, extra
- 1/2 nashi, halved, cored, unpeeled, finely chopped
- 1/2 Fuji apple, halved, cored, unpeeled, finely chopped
- 1/4 rockmelon or honeydew melon, peeled, finely chopped
Method
- Preheat oven to 150°C. Place the tea bags in a small heatproof jug. Pour over the boiling water. Set aside, shaking the tea bags occasionally, for 10 minutes to infuse. Remove the tea bags and discard. Set aside for 10 minutes to cool.
- Use a balloon whisk to whisk the egg yolks and sugar in a medium bowl until just combined. Place the cream in a small saucepan over medium heat. Bring just to the boil. Pour the cream over the egg mixture, whisking until just combined. Stir in half the green tea. Pour into a jug and skim off any froth.
- Line the base of a large roasting pan with a tea towel, folded to fit. Place eight 180ml (3/4-cup) capacity Japanese teacups or ramekins on the tea towel. Divide the custard mixture among the cups. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Bake in oven for 40 minutes or until the custard is just set. Remove the cups from the pan. Set aside to cool slightly. Cover and place in the fridge for 4 hours to chill.
- Meanwhile, use a zester to remove the rind from half the lemon. (Alternatively, use a vegetable peeler to peel the rind from half the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips). Cut the lemon in half and juice the lemon.
- Place the lemon zest, lemon juice, remaining green tea and extra sugar in a small saucepan over medium heat and stir until the sugar dissolves. Bring to a simmer and cook for 2 minutes. Set aside to cool.
- Combine the syrup, nashi, apple and melon in a medium bowl. Spoon over the custards to serve.
Notes
- Time plan tip: Prepare this recipe to the end of step 5 up to 2 days ahead. Store syrup in an airtight container in the fridge. Continue from step 6 just before serving.
Preparation Time
20 - 280 minutesCooking Time
40 minutes
Ingredients (serves 8)
- 4 green tea bags
- 250ml (1 cup) boiling water
- 7 egg yolks
- 100g (1/2 cup) caster sugar
- 700ml thickened cream
- 1 lemon
- 100g (1/2 cup) caster sugar, extra
- 1/2 nashi, halved, cored, unpeeled, finely chopped
- 1/2 Fuji apple, halved, cored, unpeeled, finely chopped
- 1/4 rockmelon or honeydew melon, peeled, finely chopped
Method
- Preheat oven to 150°C. Place the tea bags in a small heatproof jug. Pour over the boiling water. Set aside, shaking the tea bags occasionally, for 10 minutes to infuse. Remove the tea bags and discard. Set aside for 10 minutes to cool.
- Use a balloon whisk to whisk the egg yolks and sugar in a medium bowl until just combined. Place the cream in a small saucepan over medium heat. Bring just to the boil. Pour the cream over the egg mixture, whisking until just combined. Stir in half the green tea. Pour into a jug and skim off any froth.
- Line the base of a large roasting pan with a tea towel, folded to fit. Place eight 180ml (3/4-cup) capacity Japanese teacups or ramekins on the tea towel. Divide the custard mixture among the cups. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Bake in oven for 40 minutes or until the custard is just set. Remove the cups from the pan. Set aside to cool slightly. Cover and place in the fridge for 4 hours to chill.
- Meanwhile, use a zester to remove the rind from half the lemon. (Alternatively, use a vegetable peeler to peel the rind from half the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips). Cut the lemon in half and juice the lemon.
- Place the lemon zest, lemon juice, remaining green tea and extra sugar in a small saucepan over medium heat and stir until the sugar dissolves. Bring to a simmer and cook for 2 minutes. Set aside to cool.
- Combine the syrup, nashi, apple and melon in a medium bowl. Spoon over the custards to serve.
Notes
- Time plan tip: Prepare this recipe to the end of step 5 up to 2 days ahead. Store syrup in an airtight container in the fridge. Continue from step 6 just before serving.
Preparation Time
20 - 280 minutesCooking Time
40 minutes
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