Silk oolong cream, gingerbread, quince jelly and salted walnuts

AT A GLANCE

  • Serves 4 people

  • 250 ml (1 cup) each milk and pouring cream
  • 5 gm silk oolong tea leaves (see note)
  • 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 50 gm caster sugar
  • To serve: quince jelly (see note)
  •  
  • Gingerbread
  • 110 gm (¾ cup) plain flour
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 55 gm (¼ cup) brown sugar
  • 75 ml milk
  • 40 gm butter, coarsely chopped
  • 40 gm blackstrap molasses
  • ½ egg, lightly beaten
  •  
  • Salted walnuts
  • ½ eggwhite
  • ½ tsp caster sugar
  • 75 gm walnuts
01   Warm milk and cream to 90C on a sugar thermometer in a saucepan over medium heat (3-5 minutes; do not boil), add tea leaves, then remove from heat and set aside to infuse (15 minutes). Return pan to heat and gently warm cream mixture again over low heat (2-3 minutes), squeeze excess water from gelatine leaves and add to cream mixture, add sugar, stir until gelatine and sugar dissolve. Strain through a fine sieve into a bowl, then divide mixture among four 125ml shallow bowls and refrigerate until just set (2-3 hours).
02   Meanwhile, for gingerbread, preheat oven to 170C. Sift flour, baking powder and bicarbonate of soda into a bowl, add sugar, stir to combine, then set aside. Stir milk, butter and molasses in a saucepan over medium heat to combine (2-3 minutes), cool slightly, then add to flour mixture, whisking to combine. Stir in egg, pour onto a baking tray lined with baking paper, spread mixture to 5mm thick and bake until cooked through and a skewer withdraws clean (7-10 minutes). Cool slightly, coarsely crumble and bake again until crisp (5-7 minutes), then set aside to cool.
03   Meanwhile, for salted walnuts, whisk eggwhite and sugar in a bowl until stiff peaks form, add walnuts and 1 tsp fine sea salt, mix well to combine, place on an oven tray lined with baking paper and roast until golden and crisp (6-8 minutes). Set aside to cool, then coarsely chop.
04   Serve silk oolong cream scattered with gingerbread crumbs, walnuts and dots of quince jelly.
Note Silk oolong tea is available from select delicatessens and specialty tea shops. Quince jelly is available from David Jones food halls and select delicatessens.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

Recipe:

LUKE BURGESS

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

2005 DOMAINE MARCEL DEISS PINOT GRIS DE BERGHEIM, ALSACE, FRANCE , suggested by KATRINA BIRCHMEIER

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