Christian Hümbs, multiple Patissier of the Year and head patissier at Hamburg’s two-star restaurant Haerlin, is a self-confessed chocoholic and one of Germany’s most knowledgeable experts when it comes to trendy desserts and pastries. For this reason, Hümbs regularly worked with Panasonic to develop recipes that he specifically tailored to its new, innovative built-in kitchen appliances. First and foremost, the induction cooktop with integrated Genius Sensor, which enables precise temperature setting in five-degree increments. This new composition was also created with this setup.
Kalamansi ice cream
Ingredients
450 ml cream
4 Kaffir lime leaves
2 stalks lemongrass
130 g sugar
120 g egg yolk
100 ml Kalamansi juice (available in the Asian market)
Preparation
Boil the cream together with the Kaffir lime leaves and the chopped lemongrass in a saucepan at 95 degrees Celsius for a short time and then let it steep for half an hour. Pass the flavored cream through a sieve, weigh out 400 ml and use the small remainder elsewhere.
Combine Kalamansi juice, egg yolks and sugar and add to flavored cream. Bring to a temperature of 85 degrees Celsius and pull off to the rose, that is, heat while stirring until a slightly thick, creamy consistency. Chill the mixture in the refrigerator for 24 hours and freeze in the ice cream maker to form ice cream.
Lychee tapioca
Ingredients
2 l water
250 g tapioca pearls
350 ml lychee juice
50 ml sake
50 g sugar
2 limes (grated)
Preparation
Bring the water to a boil in a saucepan using the autoboil function in a very short time, saving energy, and add the tapioca pearls. Simmer at 95 degrees Celsius, stirring constantly, until the pearls are translucent.
Then place in a colander and rinse well with cold water. Put the washed pearls in a bowl and marinate with the remaining ingredients. The tapioca pearls completely absorb the liquid and thus the full flavor within three to four hours.
Sesame crumble
Ingredients
100 g butter
80 g brown sugar
10 g vanilla sugar
180 g wheat flour
60 g white sesame seeds, ground
10 ml roasted sesame oil
5 g salt
Preparation
Combine all ingredients in a food processor or by hand to make a crumble mixture
knead, spread out on a baking sheet and bake for ten minutes at 180 degrees
Bake on top and bottom heat.
Place the tapioca pearls on a plate, sprinkle with sesame crumble and then place a scoop of ice cream on top. Decorate as desired with white chocolate chips and cornflower blossoms.
