Although we all can’t be professional chefs, one of our favourite restaurants in Sydney, China Doll , has made it that much easier to try! Chef Frank Shek has just released a new cookbook, uncovering the secret recipes to some of their delicious dishes. This fine creation is from their pastry chef, Marine, and is the perfect asian twist on a modern classic.
FOR THE BASE
1 quantity ginger crumble from lemongrass panna cotta ( refer to china doll recipe p. 161)
50 g (1½ oz) butter, melted
10 pieces of pvc piping about 6 cm (2½ in) in diameter and 6 cm (2½ in) in height
1. Cut a small sheet of greaseproof paper about 10 x 6 cm(4 x 2½ in). Roll to form a cylinder and place inside the pvc tube.
2. Trim off any greaseproof paper exposed at the top of the tube.
3. Repeat with the other tubes. Place all the lined tubes onto a clean tray.
4. Pulse the ginger crumble to a fine texture and place into a small mixing bowl.
5. Add enough melted butter to moisten the crumb.
6. Place 2 tablespoons of crumble into the base of each tube and use a small wooden dowel to pack tightly to form a base.
FOR THE CHEESECAKE
200 g (7 oz) cream
150 g (5 oz) ginger, bruised
1 teaspoon ginger powder
¼ teaspoon cinnamon powder
400 g (14 oz) cream cheese, at room temperature
85 g (3 oz) icing sugar, sifted
2 tablespoons lemon juice
1½ tablespoons ginger peel, finely julienned
125 g (4½ oz) white chocolate
1 gelatin sheet, soaked in cold water until softened
150 ml (5 fl oz) cream, whipped to soft peaks
1. Bring cream, bruised ginger, ginger powder and cinnamon powder to a boil.
2. Set aside and cover for 15 minutes to infuse.
3. Beat the cream cheese and icing sugar in a kitchen aid
until slightly fluffy.
4. Add the lemon juice and ginger peel and combine.
5. Strain the infused cream onto the white chocolate and stir to make a ganache.
6. Drain the gelatin sheet and add to the ganache, stirring to combine.
7. Mix in the beaten cream cheese to the ganache.
8. Fold through the whipped cream.
9. Place the mix into a piping bag and fill the tubes.
10. Use a warmed knife to level off the tops.
Place in the refrigerator to set
FOR THE JASMINE TEA JELLY
100 ml (3½ fl oz) water
1 teaspoon agar-agar
100 g (3½ oz) sugar
27 g (1 oz) jasmine tea leaves
1. Bring the water to a boil. Add the agar and continue to boil for 1 minute. Stir in the sugar and tea leaves.
2. Take off the heat and cover for 4 minutes. Strain into a small rectangular container. Allow to set in refrigerator.
3. Turn the jelly out onto a chopping board and cut into small ½ cm (1⁄4 in) cubes.