Black Sesame Marble Biscuits with Green Tea Pudding, Ginger Crumble and Pickled Plums

This Asian-inspired recipe pairs sweet and savory flavors in a delicious dessert. Serve with brown butter miso ice cream.

Recipe Provided By: Bill Leib, Chef Instructor, Francis Tuttle Technology Center in Oklahoma City, OK

Black Sesame Marble Biscuits

Yield: 20 biscuits (20 servings)
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Ingredients

  • 370 g all purpose flour
  • 8 g salt
  • 14 g baking powder
  • 72 g granulated sugar
  • 90 g Plugrá® European Style Butter, unsalted
  • 227 g buttermilk
  • 100 g black sesame paste
  • 8 g milk

Instructions

  1. Preheat oven to 400°F. Place a non-stick baking mat onto a baking sheet or line the sheet with parchment paper.
  2. Sift dry ingredients together in a medium bowl. Cut in butter until the mixture is crumbly.
  3. Add buttermilk and mix until the dough barely comes together. Stir in sesame paste and knead gently until it forms a loose dough.  Do not overwork – the dough should have a marbled look.
  4. Roll the dough into a 10 x 6-inch rectangle and cut into 20 1 x 3-inch bars. Place on the prepared baking sheet and brush with milk.
  5. Bake for 15 minutes or until lightly browned and allow to cool. Bake fresh daily.

Green Tea Pudding

Yield: 2 cups (20 servings)
Prep time: 15 minutes
Total time: 15 minutes

Ingredients

  • 100 g strong brewed green tea
  • 25 g matcha powder
  • 1 g agar agar
  • 135 g large eggs
  • 135 g granulated sugar
  • 35 g yuzu juice or lemon juice
  • 170 g Plugrá® European Style Butter, unsalted

Instructions

  1. Combine tea, matcha and agar agar in a small saucepan and bring to a boil.
  2. Whisk eggs and sugar in a medium bowl. Add the hot tea mixture to the eggs a about 2 tbsps. at a time, whisking between additions until about half of the tea is incorporated. Pour the tea mixture into the saucepan and cook, over medium heat, stirring occasionally, until thickened.  Transfer to a blender carafe and mix on low speed until smooth.
  3. Add yuzu juice to the blender until it is mixed thoroughly and slowly add butter until it is incorporated.
  4. Pour mixture onto a baking sheet, cover and refrigerate until set. Stir and place in a squeeze bottle or a zipper closure plastic bag with the corner cut off or in a bowl and apply to plate with a brush.

Ginger Crumble

Yield: 1-1/2 cups (20 servings)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients

  • 60 g ground almonds
  • 60 g Plugrá® European Style Butter, unsalted
  • 60 g all purpose flour
  • 60 g granulated sugar
  • 8 g ground ginger
  • 2 g ground cinnamon
  • 1 g salt

Instructions

  1. Preheat oven to 350°F. Place a non-stick baking mat onto a baking sheet or line the sheet with parchment paper.
  2. Combine all ingredients in the bowl of a stand mixer fitted with a paddle. Mix on low speed until mixture looks like wet sand.
  3. Spread dough onto the prepared pan. Bake for 10 minutes or until golden brown.  Let cool and store in an airtight container.

Pickled Plums

Yield: 60 pieces (20 servings)
Prep time: 20 minutes, plus chilling

Ingredients

  • 500 g ripe plums
  • 600 g rice wine vinegar
  • 300 g honey
  • 20 g kosher salt
  • 15 g star anise
  • 10 g sichuan peppercorns
  • 10 g pink peppercorns
  • 0.5 g whole cloves

Instructions

    1. Cut the plums into circles or other shapes as desired and place in a medium container. You’ll need 60 pieces for this recipe.
    2. Bring remaining ingredients to a boil in a medium saucepan. Pour over plum pieces and allow to cool at room temperature.
    3. Cover and store in refrigerator until needed.

Note

More plums may be needed, depending on the size and shape of the pieces. Prepare 48 hours in advance for best flavor.

Assembly

    1. Place about a tablespoon of pudding on a plate. Spread the into a curve on the plate using a pastry brush.
    2. Place 1 biscuit on top of the pudding.
    3. To the left of the biscuit, use a ring mold or circular biscuit or cookie cutter and place about 1 tablespoon of crumble into it to form a circle of crumble on the plate.
    4. Place a ¼ cup scoop of ice cream on top of the crumble.
    5. Place 3 pieces of plum on the plate.

 

Black Sesame Marble Biscuits