VEGAN HOUJICHA SEMIFREDDO WITH HONEY & VANILLA POACHED PEARS

vegan houjicha semifreddo
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Vegan Houjicha Semifreddo with Honey & Vanilla poached pears

SUCREE BY PREETA
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NIKO NEKO


Preeta Devi, Founder of SucreebyPreeta, graduated from Le Cordon Bleu, Paris in 2014. She is also a Financial Mathematics graduate from Sydney. She has worked in Le Cordon Bleu, Malaysia briefly as an Assistant Pastry Chef. SucreebyPreeta is an online-based enterprise located in Bangsar and was established in March 2016. Her specialty is in Classic & Modern French pastries and also gourmet cakes/cupcakes for birthdays and weddings. She strongly believes in using the freshest available ingredients in all her items and working with local items to create unique products.

Website: sucreebypreeta.oddle.me/
Instagram: sucreebypreeta
Email: [email protected]



Interview WITH PREETA OF SUCRÉE BY PREETA


What is the most rewarding part of being a baker/pastry chef?

Making people happy and when people enjoy my creations and share it with friends, colleagues, family & everyone else!

vegan houjicha semifreddo
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What is the most rewarding part of being a baker/pastry chef?

Making people happy and when people enjoy my creations and share it with friends, colleagues, family & everyone else!

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What is the most difficult part of being a baker/pastry chef?

Pleasing everyone!

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What are some of your favorite flavor combinations?

Chestnut & Cherry. Pistachio & Rose. Pandan Durian. New favourite is Houjicha & pears!

vegan houjicha semifreddo

What do you think of experimenting with new ingredients?

Absolutely love the challenge of coming up with new creations using new flavours & ingredients. I get to play with my food and get paid for it!

vegan houjicha semifreddo

Share with us how you came up with the idea of your Houjicha creation for this project.

I wanted to create something quick that uses very few equipment/utensils and healthy! You literally only need a milk pot, blender, silicon mould & maximum 3 cutleries. Dump everything in the blender, Whizz it, pour into silicon mould & freeze it. Alternatively, you can also churn it in an ice cream machine but its really not necessary. Unmould the semifreddo and slice it with a warm knife. Or you can scoop it into bowls or however you like it! 🙂

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What do you think of TSUBAKI / Houjicha? How did TSUBAKI / Houjicha work well with your creation? 

I honestly love TSUBAKI / Houjicha. It's deep, complex, utterly compelling and works perfectly w pears especially poached pears in vanilla & honey.

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Motivational message to inspire people out there to start baking.

If you're passionate about desserts, love playing with flavours, adventurous in creating new flavours/items and LOVE making people happy then you should start baking! It's all about sharing the love for food especially desserts with others!

vegan houjicha semifreddo

What is the most difficult part of being a baker/pastry chef?

Pleasing everyone! 


What are some of your favorite flavor combinations?

Chestnut & Cherry. Pistachio & Rose. Pandan Durian. New favourite is Houjicha & pears!

vegan houjicha semifreddo
Image

What do you think of experimenting with new ingredients?

Absolutely love the challenge of coming up with new creations using new flavours & ingredients. I get to play with my food and get paid for it!


Share with us how you came up with the idea of your Vegan Houjicha Semifreddo for this project.

I wanted to create something quick that uses very few equipment/utensils and healthy! You literally only need a milk pot, blender, silicon mould & maximum 3 cutleries. Dump everything in the blender, Whizz it, pour into silicon mould & freeze it. Alternatively, you can also churn it in an ice cream machine but its really not necessary. Unmould the semifreddo and slice it with a warm knife. Or you can scoop it into bowls or however you like it! 🙂

Image
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What do you think of TSUBAKI / Houjicha Powder? How did TSUBAKI work well with your creation? 

I honestly love TSUBAKI / Houjicha. It's deep, complex, utterly compelling and works perfectly with pears especially poached pears in vanilla & honey.


Motivational message to inspire people out there to start baking.

If you're passionate about desserts, love playing with flavours, adventurous in creating new flavours/items and LOVE making people happy then you should start baking! It's all about sharing the love for food especially desserts with others!

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Recipe

Vegan Houjicha Semifreddo with Honey & Vanilla poached pears

by Sucre by Preeta



Ingredients

Honey & Vanilla Poached Pears

3 firm ripe pears, peeled, cored & halved
800 mL water
350 g raw honey/maple syrup (For vegans)
1 vanilla pod, split & seeds scraped out

Houjicha Semifreddo

(Prepare an 8”x3” loaf silicon mold)

360 mL oat/almond/cashew milk (or full fat milk)
15 g (1 tbsp) TSUBAKI / Houjicha powder
120 g soft Medjool dates, pitted (or raw honey)
120 g maple syrup, optional
575 mL canned coconut cream (or 35% fat Cream/Cashew Cream)
2 tsp vanilla extract




Method For Honey & Vanilla Poached Pears

  1. In a large saucepan, heat the water, honey (or maply syrup) & vanilla pod. Stir it before adding the pears.
  2. Slide in the pears and cover with a round of parchment paper.
  3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 - 25 minutes, depending on the pears.
  4. Remove from heat and let the pears cool in their liquid. Transfer to an air tight container until ready to use.
  5. Keeps well for a week.
  6. If you’d like to reduce the syrup, remove the pears from the syrup. Pour the liquid in a saucepan and allow it to simmer until desired consistency. Allow to cool completely before serving it on the semifreddo or you can serve it slightly warm!


Method To Assemble

  1. Put oat/almond/cashew milk in a small saucepan, and bring to a simmer over medium heat.
  2. Turn off heat, add TSUBAKI / Houjicha powder, stir and leave it aside for 20 - 30 mins.
  3. Pour steeped milk & pitted dates into a blender and blend until smooth.
  4. Add coconut cream, vanilla extract and maple syrup (if using).
  5. Pour into a bowl, wrap with plastic wrap touching the surface of the mixture and chill for at least an hour.
  6. Pour into a silicone loaf mould. Freeze until scoop able consistency or allow to it harden.
  7. Just before serving, take out of the freezer and remove the semifreddo carefully from the mould. Decorate the semifreddo with poached pears. Serve immediately.

Serving suggestions:
Add some salted vegan caramel sauce & candied pecans on top to wow your guest or yourself!



SHOP TSUBAKI / HOUJICHA POWDER HERE



Start Making Your Vegan Houjicha Semifreddo Today With TSUBAKI / Houjicha Powder.


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TSUBAKI / HOUJICHA POWDER


Start Making Your Vegan Houjicha Semifreddo Today With TSUBAKI / Houjicha Powder. 


SHOP NOW