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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Shaved milk ice with poached pear and ginger jelly (patbingsu)


"On one of our first dates, Eun took me to Strathfield for patbingsu," says Sears. "A large cup arrived filled with shaved milk, red bean, tiny mochi and all sorts of small sweets; it was a slightly confounding thing, but also a very tasty and refreshing one. When we opened Moon Park it was something we felt that, like the bibimbap, could be gussied up while remaining true to the original idea. Which essentially is what Moon Park is about - not fusion food but Korean food taken out of its comfort zone, dressed up a little, but still identifiably what it is. Which is awesome. Korean food is awesome." This dish is pretty much just frozen sweetened milk, so the better the milk, the better the result. Jersey milk is great, but any full-cream milk will work. Begin this recipe a day ahead to make the milk ice.

You'll need

300 gm canned red beans   Poached pear 200 gm mild-flavoured honey 3 firm beurre bosc pears, unpeeled   Ginger jelly 100 gm caster sugar 15 gm piece of ginger, thinly sliced gold-strength gelatine leaves soaked in cold water for 5 minutes   Shaved milk ice 200 gm brown rice 1 litre (4 cups) milk, preferably Jersey milk or other full-cream milk 100 gm caster sugar

Method

  • 01
  • For shaved milk ice, toast rice in a saucepan over medium heat until starting to colour and smelling toasted (5-7 minutes). Add milk and sugar, bring to the boil, then remove from heat, cover and set aside to infuse (1 hour). Strain the milk into a tray and freeze overnight.
  • 02
  • For ginger jelly, place sugar, ginger and 350ml water in a saucepan, bring to the boil, then remove from heat. Squeeze excess water from gelatine, add to ginger mixture and stir to dissolve. Cover and set aside to infuse (10 minutes). Strain into an oiled 20cm x 15cm container and refrigerate until set (5-6 hours). Turn out of tray and cut into dice before serving.
  • 03
  • For poached pear, form small balls of pear using a Parisian scoop. Meanwhile, simmer the honey in a saucepan over medium-high heat until it begins to colour and smell slightly burnt (1-2 minutes; don't burn or it will be bitter). Add 400ml water (be careful, honey will spit) and once the syrup has calmed down add the pear and poach over medium heat until pear is just tender (check after 5 minutes; don’t allow to get mushy).
  • 04
  • Divide red beans among bowls, add pear and some pieces of ginger jelly. Use a spoon to scrape layers of the frozen milk. It should look like it was shaved, rather than crystals like a granita. Top the fruit and jelly with the frozen milk ice and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2012 Lark Hill “Auslese” Riesling.

Featured in

Jul 2014

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