DESSERT BY CHEF EDWARD LEE! LEFTOVER TTEOKBOKKI!
Italian meringue
Leftover Tteokbokki Semifreddo with Gochujang Caramel
Bahan
Tteok semifreddo:
Gochujang Caramel:
Tuile:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus tteok di air mendidih sekitar 20 sampai 30 menit sampai benar-benar empuk.
- Blender tteok bersama 4 sampai 5 sendok makan air panas sampai halus seperti bubur.
- Saring adonan tteok supaya teksturnya benar-benar smooth lalu sisihkan.
- Masak gula pasir dan air di panci sampai suhunya mencapai 116 sampai 118 derajat.
- Sementara sirupnya mendidih, kocok putih telur sampai mengembang.
- Tuang sirup panas pelan-pelan ke putih telur sambil terus dikocok di kecepatan sedang sampai suhunya turun dan merengnya kaku serta glossy.
- Campurkan Italian meringue dengan bubur tteok lalu aduk dengan mixer sampai rata seperti marshmallow fluff.
- Kocok whipping cream cair dingin bersama vanila sampai mengembang dan agak kaku.
- Masukkan setengah whipped cream ke adonan tteok dan aduk asal untuk melonggarkan teksturnya.
- Tambahkan wijen sangrai lalu tuang semuanya kembali ke whipped cream dan folding sampai rata tanpa over mix.
- Masukkan adonan ke plastik segitiga lalu semprotkan ke cetakan corong kertas anti lengket sampai padat dan tidak berongga.
- Simpan cetakan di freezer sampai adonannya benar-benar beku.
- Hangatkan whipping cream bersama gochujang di microwave sampai gochujangnya larut.
- Masak gula pasir di panci sampai menjadi karamel berwarna golden brown, jangan sampai terlalu gelap.
- Tuang campuran krim gochujang pelan-pelan sambil diaduk, tambahkan garam, lalu matikan api.
- Masukkan butter dan aduk sampai rata, lalu sisihkan sampai tidak panas lagi.
- Campur tepung terigu, minyak, dan air untuk adonan tuile lalu saring.
- Masak adonan tuile di teflon dengan api kecil sampai airnya menguap dan terbentuk lembaran koral yang kering, lalu angkat dan tiriskan.
- Kupas pir Korea, potong dadu kecil, lalu beri sedikit air perasan lemon supaya warnanya tidak berubah.
- Lepaskan semifreddo yang sudah beku dari cetakannya lalu potong kedua ujungnya dengan pisau panas supaya rapi.
- Tata semifreddo di piring, beri gochujang caramel, potongan pir, pecahan tuile, daun mint, dan taburan wijen tumbuk.
Ingredients
Tteok semifreddo:
Gochujang Caramel:
Tuile:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the tteok in boiling water for about 20 to 30 minutes until completely soft.
- Blend the tteok with 4 to 5 tablespoons of hot water until it is as smooth as porridge.
- Strain the tteok puree so the texture is perfectly smooth, then set it aside.
- Cook the sugar and water in a pot until the syrup reaches 116 to 118C.
- While the syrup boils, whip the egg whites until they hold volume.
- Pour the hot syrup slowly into the whites while whipping on medium speed until the temperature drops and the meringue is stiff and glossy.
- Combine the Italian meringue with the tteok puree and mix until it looks like marshmallow fluff.
- Whip the cold liquid whipping cream with the vanilla until aerated and fairly stiff.
- Add half the whipped cream to the tteok mixture and stir roughly to loosen the texture.
- Add the toasted sesame seeds, then tip everything back into the whipped cream and fold until combined without overmixing.
- Transfer the mixture to a piping bag and pipe it into nonstick paper cone moulds, packing it so there are no gaps.
- Freeze the moulds until the mixture is frozen solid.
- Warm the whipping cream with the gochujang in the microwave until the gochujang dissolves.
- Cook the sugar in a pan until it becomes a golden brown caramel, not too dark.
- Pour in the gochujang cream slowly while stirring, add the salt, then turn off the heat.
- Stir in the butter until combined, then set the caramel aside until it is no longer hot.
- Mix the wheat flour, oil and water for the tuile batter, then strain it.
- Cook the tuile batter in a nonstick pan over low heat until the water evaporates and a dry lacy sheet forms, then lift it out and drain it.
- Peel the Korean pear, dice it small, then toss it with a little lemon juice so the colour holds.
- Unmould the frozen semifreddo and trim both ends with a hot knife so the cuts are clean.
- Plate the semifreddo with the gochujang caramel, diced pear, shards of tuile, mint leaves and a dusting of crushed sesame.
Mode Masak
DESSERT BY CHEF EDWARD LEE! LEFTOVER TTEOKBOKKI!
DESSERT BY CHEF EDWARD LEE! LEFTOVER TTEOKBOKKI!
Bahan
Tteok semifreddo:
Gochujang Caramel:
Tuile:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus tteok di air mendidih sekitar 20 sampai 30 menit sampai benar-benar empuk.
- Blender tteok bersama 4 sampai 5 sendok makan air panas sampai halus seperti bubur.
- Saring adonan tteok supaya teksturnya benar-benar smooth lalu sisihkan.
- Masak gula pasir dan air di panci sampai suhunya mencapai 116 sampai 118 derajat.
- Sementara sirupnya mendidih, kocok putih telur sampai mengembang.
- Tuang sirup panas pelan-pelan ke putih telur sambil terus dikocok di kecepatan sedang sampai suhunya turun dan merengnya kaku serta glossy.
- Campurkan Italian meringue dengan bubur tteok lalu aduk dengan mixer sampai rata seperti marshmallow fluff.
- Kocok whipping cream cair dingin bersama vanila sampai mengembang dan agak kaku.
- Masukkan setengah whipped cream ke adonan tteok dan aduk asal untuk melonggarkan teksturnya.
- Tambahkan wijen sangrai lalu tuang semuanya kembali ke whipped cream dan folding sampai rata tanpa over mix.
- Masukkan adonan ke plastik segitiga lalu semprotkan ke cetakan corong kertas anti lengket sampai padat dan tidak berongga.
- Simpan cetakan di freezer sampai adonannya benar-benar beku.
- Hangatkan whipping cream bersama gochujang di microwave sampai gochujangnya larut.
- Masak gula pasir di panci sampai menjadi karamel berwarna golden brown, jangan sampai terlalu gelap.
- Tuang campuran krim gochujang pelan-pelan sambil diaduk, tambahkan garam, lalu matikan api.
- Masukkan butter dan aduk sampai rata, lalu sisihkan sampai tidak panas lagi.
- Campur tepung terigu, minyak, dan air untuk adonan tuile lalu saring.
- Masak adonan tuile di teflon dengan api kecil sampai airnya menguap dan terbentuk lembaran koral yang kering, lalu angkat dan tiriskan.
- Kupas pir Korea, potong dadu kecil, lalu beri sedikit air perasan lemon supaya warnanya tidak berubah.
- Lepaskan semifreddo yang sudah beku dari cetakannya lalu potong kedua ujungnya dengan pisau panas supaya rapi.
- Tata semifreddo di piring, beri gochujang caramel, potongan pir, pecahan tuile, daun mint, dan taburan wijen tumbuk.
Ingredients
Tteok semifreddo:
Gochujang Caramel:
Tuile:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the tteok in boiling water for about 20 to 30 minutes until completely soft.
- Blend the tteok with 4 to 5 tablespoons of hot water until it is as smooth as porridge.
- Strain the tteok puree so the texture is perfectly smooth, then set it aside.
- Cook the sugar and water in a pot until the syrup reaches 116 to 118C.
- While the syrup boils, whip the egg whites until they hold volume.
- Pour the hot syrup slowly into the whites while whipping on medium speed until the temperature drops and the meringue is stiff and glossy.
- Combine the Italian meringue with the tteok puree and mix until it looks like marshmallow fluff.
- Whip the cold liquid whipping cream with the vanilla until aerated and fairly stiff.
- Add half the whipped cream to the tteok mixture and stir roughly to loosen the texture.
- Add the toasted sesame seeds, then tip everything back into the whipped cream and fold until combined without overmixing.
- Transfer the mixture to a piping bag and pipe it into nonstick paper cone moulds, packing it so there are no gaps.
- Freeze the moulds until the mixture is frozen solid.
- Warm the whipping cream with the gochujang in the microwave until the gochujang dissolves.
- Cook the sugar in a pan until it becomes a golden brown caramel, not too dark.
- Pour in the gochujang cream slowly while stirring, add the salt, then turn off the heat.
- Stir in the butter until combined, then set the caramel aside until it is no longer hot.
- Mix the wheat flour, oil and water for the tuile batter, then strain it.
- Cook the tuile batter in a nonstick pan over low heat until the water evaporates and a dry lacy sheet forms, then lift it out and drain it.
- Peel the Korean pear, dice it small, then toss it with a little lemon juice so the colour holds.
- Unmould the frozen semifreddo and trim both ends with a hot knife so the cuts are clean.
- Plate the semifreddo with the gochujang caramel, diced pear, shards of tuile, mint leaves and a dusting of crushed sesame.
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