Friday, August 17, 2012

Dessert with: Joohee Kim

I'm very excited to introduce Joohee Kim, pastry chef and owner of Joohee Bakes. She's sharing her delectable recipe for Red Bean Panna Cotta with Jasmine Sauce (included below). Bon appetite!

What's your favorite dessert? 
My favorite dessert is anything made with fresh fruit. I especially like fruit mousse cake made with mango or pear.  

What was the funniest baking mishap or highlight moment?
There was one memorable experience when I had left out four sheet pans of piped macaron batter before putting them in the oven. When I went to check on them about half an hour later, I found an army of ants marching all over the macarons! I'm really careful with my macaron batters ever since!

In the world of baking, who inspires you?
I find Candace Nelson inspiring and empowering. She opened up the very first cupcakery and I love the quality, delicious desserts. I also like the idea of 3-course dessert meal at ChikaLicious in NYC. The chef, a graduate of French Culinary, is known to prepare French style, American desserts in Japanese portions.

Recipe for Red Bean Panna Cotta with Jasmine Sauce (8 servings)
Red Bean Panna Cotta
200 ml  skim milk
1 Envelope of Knox powdered gelatin
160 g  Yude Azuki Prepared Red Beans (canned)
350 ml  heavy cream
Zest of 1 lemon
In a bowl, pour half of the milk and evenly sprinkle the gelatin on top. Set aside.
Using a blender, puree the red bean with the remaining milk.
Heat the puree in a saucepan until it just begins to boil.
Remove from the heat and add the gelatin-milk mixture.
Stir well and strain the mixture into a bowl. Let it cool.
Lightly whip the heavy cream, and fold into the cooled mixture with lemon zest.
Pour evenly into molds.
Chill for few hours until completely set.

Jasmine Sauce
500 ml  water
500 ml  granulated sugar
3 bags of jasmine tea

In a saucepan, combine equal-parts water and sugar and bring to a boil.
Add the tea bags, and cook the sauce until reduced to half.
Strain and cool. Serve chilled.

Fresh raspberries
Pine nuts

Run a knife around the panna cotta. Dip the mold in a hot water bath until the content loosens and inverts onto the serving plate.
Generously top with jasmine sauce.
Garnish with raspberries (or fruit of your choice), drops of raspberry puree and pine nuts.


Young Lee said...

Joohee's desserts are amazing! What ever you have in mind she can create it for you way past any expectations!

Anonymous said...