Honey pudding with sesame-rice crumble and passion fruit
"At first, this dessert might sound very sweet but the sour passion fruit balances this out. The honey cream is perfect for being poured into different shaped molds, so try with whatever you have, or simply pour into individual ramekins."
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
pot, bowl, whisk, silicone molds, cutting board, knife, baking sheet, oven, small pot, slotted spoon, paper towels
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Nutrition per serving
Step 1/3
- 1½ sheets gelatin
- ½ vanilla bean
- 200 ml almond milk
- 50 g honey
- 25 g butter
- 20 g starch
- pot
- bowl
- whisk
- silicone molds
- cutting board
- knife
Soak the gelatin in water. Scrape the vanilla bean and add the seeds to a pot with three-quarters of the almond milk, honey, and the room temperature butter. Bring to a boil. Whisk in the starch and add the remaining almond milk. When the mixture thickens, remove from the heat and whisk in the gelatin. Fill the mixture into the molds and chill for at least 1 hr. or until set.
Step 2/3
- 12½ g butter (cold)
- 20 g flour
- 10 g sugar
- 5 g black sesame seeds
- ⅛ tsp salt
- 5 g beaten egg
- baking sheet
- oven
- bowl
Preheat the oven to 170°C/340°F. Knead the cold butter, flour, sugar, black sesame seeds, salt, and beaten egg together in a bowl with your hands to form the crumble. Spread on a baking sheet and bake for approx. 10 – 12 min.
Step 3/3
- 2½ g green rice
- 1 passion fruits
- 7½ g Thai basil
- oil for frying
- small pot
- slotted spoon
- paper towels
- cutting board
- knife
Heat a small pot with vegetable oil. Fry the green rice in the oil until it puffs up, approx. 1 min. Remove with a slotted spoon and drain on paper towels then lightly toss with the sesame crumble. Halve the passion fruits and remove all the seeds. Pluck the basil leaves from the stems and remove the honey pudding from the molds. Plate and serve immediately. Enjoy!
Enjoy your meal!
