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
Italian meringue
Leftover Tteokbokki Semifreddo with Gochujang Caramel
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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