Warm Pandan Leaf-Infused Caramelized Cream | Black Sesame Genoa Bread | Hibiscus Glaze | Popcorn Shoot

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Why These Flavors Work

The pandan cream and the popcorn may seem not to have anything in common, but in my opinion, pandan tastes very much like popcorn, and so do popcorn shoots. The popcorn flavor binds itself well to the black sesame, which is subtle but with some intermittent intensity. The hibiscus adds a note of acidity, which acts as a flavor enhancer.

Ingredients

Method

Plating Procedure

  1. Prior to service, place a 960-mL/1-qt sauce pot filled halfway with water over low heat. Keep it covered.
  2. When an order comes in, drop the pandan tube into the hot water to heat it up.
  3. Spread 20 g/.7 oz of hibiscus glaze on a plate.
  4. Place 1 thin rectangle of black sesame Genoa bread over the glaze.
  5. Spoon 5 g/.17 oz of powdered popcorn on one side of the Genoa bread. Put a popcorn shoot on top of the popcorn.
  6. Remove the pandan tube from the water carefully; pat it dry with a clean paper towel. Place it on a wire rack. Sprinkle 5 g/.17 oz of turbinado sugar on top of the tube and caramelize it using a blowtorch.
  7. Transfer the tube to the plate, onto the Genoa bread, on the opposite side of the powdered popcorn.

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