|10 g||black sesame seeds|
|5 g||green rice|
|400 ml||almond milk (divided)|
|25 g||butter (cold)|
|10 g||beaten egg|
|15 g||Thai basil|
|oil for frying|
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.
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.
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!