You've bought the chocolates and ordered the flowers, what are the other ways to tell Mum how much you care? This Mother's Day, we enlist the help of Resorts World Sentosa's award-winning executive pastry chef Kenny Kong to come up with a thoughtful dessert that you can recreate at home for a very special treat she will never forget.
Verbena Tea Creme Catalane
with red fruit salad, gula melaka crumble and strawberry tulip
“Indulging mothers with special sweets is something close to my heart, especially on Mother’s Day, when all mothers should be able to enjoy the finest things in life. This delicious dessert is beautiful to look at, subtly sweet and light in taste, and full of different textures.” -Kenny Kong
To prepare the Verbena Tea Creme Catalane
Ingredients:
32g milk
135g cream
26g sugar
4g cornstarch
2 egg yolks
10g Verbena tea leaves
0.5g lemon zest
Method:
Bring the milk and cream to a boil and infuse the verbena tea leaves for 5 minutes. Pour this liquid through a sieve onto the egg yolk, sugar and lemon zest. Cook the cream at 85°C and pour into moulds. Leave to cool at room temperature before storing. Cover with cling film and place in the refrigerator.
Ingredients:
32g milk
135g cream
26g sugar
4g cornstarch
2 egg yolks
10g Verbena tea leaves
0.5g lemon zest
Bring the milk and cream to a boil and infuse the verbena tea leaves for 5 minutes. Pour this liquid through a sieve onto the egg yolk, sugar and lemon zest. Cook the cream at 85°C and pour into moulds. Leave to cool at room temperature before storing. Cover with cling film and place in the refrigerator.
To prepare the strawberry tuile
Ingredients:
70g strawberry puree
130g icing sugar
43g cake flour
53g butter, melted
Method:
Mix all the ingredients together, adding the melted butter last. Spread thinly onto a greaseproof paper with a 7cm round stencil. Bake in an oven at 170°C until crisp. Place onto a sphere mould to form a half round shape tulip. Store in a dry place.
Ingredients:
70g strawberry puree
130g icing sugar
43g cake flour
53g butter, melted
Method:
Mix all the ingredients together, adding the melted butter last. Spread thinly onto a greaseproof paper with a 7cm round stencil. Bake in an oven at 170°C until crisp. Place onto a sphere mould to form a half round shape tulip. Store in a dry place.
To prepare the red fruit salad
Ingredients:
100g strawberries
60g raspberries
40g strawberry pulp
1g icing sugar
2g lemon juice
Method:
Cut strawberry and raspberry in cubes. Marinate with strawberry pulp, lemon juice and icing sugar. Keep chilled until ready to use.
Ingredients:
100g strawberries
60g raspberries
40g strawberry pulp
1g icing sugar
2g lemon juice
Method:
Cut strawberry and raspberry in cubes. Marinate with strawberry pulp, lemon juice and icing sugar. Keep chilled until ready to use.
To prepare the red fruit salad
Ingredients:
100g strawberries
60g raspberries
40g strawberry pulp
1g icing sugar
2g lemon juice
Method:
Cut strawberry and raspberry in cubes. Marinate with strawberry pulp, lemon juice and icing sugar. Keep chilled until ready to use.
Ingredients:
100g strawberries
60g raspberries
40g strawberry pulp
1g icing sugar
2g lemon juice
Method:
Cut strawberry and raspberry in cubes. Marinate with strawberry pulp, lemon juice and icing sugar. Keep chilled until ready to use.
To prepare the strawberry custard
Ingredients:
75g strawberry puree
5g sugar
3g corn flour
1g gelatine
Method:
Soak gelatine in cold water and drain. Mix the sugar with corn flour. Heat the strawberry pulp, and then add the gelatine and sugar and starch mixture. Bring to the boil and immediately pour into mini-spherical moulds. Freeze.
Ingredients:
75g strawberry puree
5g sugar
3g corn flour
1g gelatine
Method:
Soak gelatine in cold water and drain. Mix the sugar with corn flour. Heat the strawberry pulp, and then add the gelatine and sugar and starch mixture. Bring to the boil and immediately pour into mini-spherical moulds. Freeze.
To prepare the strawberry foam
Ingredients:
160g water
40g strawberry puree
8g sugar
1g Lecithin powder
1g lemon juice
4 pieces lemon verbena leaves, chopped
Method:
Mix all ingredients and blend well till it becomes foamy.
Ingredients:
160g water
40g strawberry puree
8g sugar
1g Lecithin powder
1g lemon juice
4 pieces lemon verbena leaves, chopped
Method:
Mix all ingredients and blend well till it becomes foamy.
Putting it all together
Slice strawberry and cut into flower or heart patterns.
Place nicely on the bottom of the dessert glasses.
Fill in the ready Verbena Tea Creme Catalane.
Sprinkle gula melaka crumble over the top of cream
Place a half sphere of the strawberry custard on top, next to three slices of ripe pear.
Arrange the red fruits salad around the strawberry custard and spoon the foam on top of it.
Garnish the dessert with the strawberry tulip.
Slice strawberry and cut into flower or heart patterns.
Place nicely on the bottom of the dessert glasses.
Fill in the ready Verbena Tea Creme Catalane.
Sprinkle gula melaka crumble over the top of cream
Place a half sphere of the strawberry custard on top, next to three slices of ripe pear.
Arrange the red fruits salad around the strawberry custard and spoon the foam on top of it.
Garnish the dessert with the strawberry tulip.
Serve it to Mum, and enjoy!
