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
- 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
- Preheat oven to 400°F. Place a non-stick baking mat onto a baking sheet or line the sheet with parchment paper.
- Sift dry ingredients together in a medium bowl. Cut in butter until the mixture is crumbly.
- 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.
- 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.
- 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
- 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
- Combine tea, matcha and agar agar in a small saucepan and bring to a boil.
- 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.
- Add yuzu juice to the blender until it is mixed thoroughly and slowly add butter until it is incorporated.
- 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.
Yield: 1-1/2 cups (20 servings)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
- 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
- Preheat oven to 350°F. Place a non-stick baking mat onto a baking sheet or line the sheet with parchment paper.
- Combine all ingredients in the bowl of a stand mixer fitted with a paddle. Mix on low speed until mixture looks like wet sand.
- Spread dough onto the prepared pan. Bake for 10 minutes or until golden brown. Let cool and store in an airtight container.
Yield: 60 pieces (20 servings)
Prep time: 20 minutes, plus chilling
- 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
- Cut the plums into circles or other shapes as desired and place in a medium container. You’ll need 60 pieces for this recipe.
- Bring remaining ingredients to a boil in a medium saucepan. Pour over plum pieces and allow to cool at room temperature.
- Cover and store in refrigerator until needed.
More plums may be needed, depending on the size and shape of the pieces. Prepare 48 hours in advance for best flavor.
- Place about a tablespoon of pudding on a plate. Spread the into a curve on the plate using a pastry brush.
- Place 1 biscuit on top of the pudding.
- 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.
- Place a ¼ cup scoop of ice cream on top of the crumble.
- Place 3 pieces of plum on the plate.