Yuen Yeung – Hong Kong Style Milk Tea & Coffee Panna Cotta with Flourless Chocolate Cake and Feuilletine

This stunning Hong Kong-inspired Milk Tea and Coffee Panna Cotta with Flourless Chocolate Cake is a winner – smooth and creamy in every bite as it harmoniously combines the flavours of coffee and milk tea!   

The inspiration of this dessert comes from the famous, humble Yuen Yeung well beloved by all Hong Kongers. Yuen Yeung (in Cantonese pronunciation), commonly known as Kopi Cham in Malaysia, is a popular beverage in Hong Kong’s cha chaan teng. Mixing strong coffee and Hong Kong style milk tea in the right ratio, you get a sweet and creamy drink that’s perfect served either hot or cold.

I transformed the concept into a two-layer panna cotta with the addition of flourless chocolate cake and some golden feuilletine. I always like the idea of making panna cotta in a wine glass, well, maybe because to me the shine of the glass automatically elevates the look of the final result.  Am I right? 

Just a little update of my recent life – I’ve been working hard for my placement and my body apparently wasn’t used to the high physical demand from work and it crashed… So here I am, snuggling up in blanket resting, while writing this post after much delay.

My friend mentioned the word “adulting” when we chatted a few days ago, and the word just hits me. I guess “adulting” is something that can only be understood when experienced yourself. After I got my full time job, my life has been so preoccupied that my days seem to be set on repeat. Workplace is so much different from school – at school, when you screw up, it is all expected and there’ll be teachers to correct you and show you the right ways to do things; but in workplace, you got more responsibility on your shoulders and when you screw up, you screw up. It makes me feel the need to pay more attention to details while multitasking in the kitchen. Well.. at the end of the day, one thing that doesn’t change is that pastry fuels me.

P.S And you might have noticed that the styling of this series of pictures is different from the rest. It is all thanks to my newly bought “photography box” with its own LED lights. It is an immense help to me with my busy schedule, in the sense that I no longer have to solely rely on the sunlight as my light source for my photoshoot! But obviously I still need to learn more about how to use it properly. I hope you will enjoy the recipe!

Ingredients:

Milk Tea Jelly

• 20g caster sugar
• 250g water
• 5 black tea bags
• 250g evaporated milk
• 2 tsp gelatin
• 50g cold water

Coffee Panna Cotta

• 50g brown sugar
• 3 tbsp instant coffee powder
• 300g cream
• 100g full-cream milk
• 2 tsp gelatin
• 50 g cold water

Flourless Chocolate Cake

• 125g unsalted butter
• 150g dark chocolate
• 60g brown sugar
• 80g egg yolks
• 80g caster sugar
• 120g egg white
• 140g almond meal

Notes:

1. I created the layer effect by positioning the glass on a circular cutter in a way that the glass tilts. Therefore, before you start doing anything, make sure you have the right glass and a cutter that serves the purpose.
2. The bottom layer has to set completely (which takes about 4 hours) before the second layer is poured in. So you need to plan ahead.

Directions:

Milk Tea Jelly

1. Bloom the gelatin with cold water.
2. Put caster sugar and water in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
3. Put the tea bag into the water-gelatin mixture, and let the tea infuse for 20-30 mins. After the infusion, squeeze out all the liquid inside the tea bag before throwing them away.
4. Add evaporated milk and mix gently.
5. Pour the mixture into the glasses, and put the glass onto a circular cutter, and tilt it to an angle that you want. Keep in fridge to set for around 4 hours. (you can prepare the flourless chocolate cake meanwhile)

Coffee Panna Cotta

1. Bloom the gelatin with cold water
2. Put brown sugar, coffee powder, cream in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
3. Add in the milk and mix gently. 
4. When the milk tea jelly is set. Remove the cutter and pour the mixture into the glass. Keep in fridge to set for another 4 hours.

Flourless Chocolate Cake

Note: as we are just using pieces of this chocolate cake as the topping, you can use whatever cake mould you want to suit your purposes. I used a 23cm square cake tin.

1. Grease and line your cake tin. Set aisde. Preheat oven to 160C.
2. Using a double boiler, melt butter. Add dark chocolate and whisk until completely melted. Remove from heat.
3. Add in brown sugar and egg yolks. Whisk until incorporated. Set aside.
4. Make meringue (soft peak) with egg whites and caster sugar.
5. Fold ⅓ of the meringue into the chocolate mixture and combine well.
6. Fold in the almond meal.
7. Fold in the remaining ⅔ meringue into the mixture and combine well.
8. Pour into the prepared cake tin. Bake at 160C for 45-50mins, or until a skewered inserted into the centre of the cake comes out clean.

Assembly:

1. Take out some pieces from the flourless chocolate cakes with your hand and carefully put on top of the panna cotta. If desired, put some Feuilletine coated with gold lustre powder like I did.
2. Enjoy the dessert cold.