250 ml (1 cup)each milk and pouring cream5 gmsilk oolong tea leaves (see note)2titanium-strength gelatine leaves, softened in cold water for 5 minutes50 gmcaster sugarTo serve:quince jelly (see note)Gingerbread 110 gm (¾ cup)plain flour½ tspbaking powder¼ tspbicarbonate of soda55 gm (¼ cup)brown sugar75 mlmilk40 gmbutter, coarsely chopped40 gmblackstrap molasses½egg, lightly beatenSalted walnuts½eggwhite½ tspcaster sugar75 gmwalnuts
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).
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.
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.
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