Instagram is a wonderful thing. It's one of the things I use as a "to do", "to go", "to eat" wishlist. Okay.. call me Asian (well actually, I think it started off being an "Asian thing" to do, but now it's just a "foodie thing"), but I love taking photos of food. Food is meant to be seen by the eyes, smelt by the nose and tasted by the tastebuds. For me it's smell, see and then taste. And because you can't preserve smell and taste, you can at least capture how it looks. Hehe :P
When I was in Sydney this year, I wanted to get a potplant dessert from Blackflower Patisserie. Thanks to Instagram, I saw a photo of it whilst I was in Sydney and decided to go find it. (I love how Instagram tells me where to go.. instantly. It also happened in Tokyo when I saw a photo of a really cute cafe with the cutest matcha latte art. So I went there on my last day of my holiday). But when I got to Blackflower Patisserie, I found out that it was only served during the evening. I was quite disappointed because I had to fly back that evening.
But... as I was browsing Instagram for any cute (I really am a sucker for cute things..) or interesting things in Seoul before I went again, I found out about Banana Tree. They served potplant desserts and potplant bingsoo! I saw it. I wanted it.. and I got it! Hehe. They didn't serve the bingsoo during winter though, so I was a tad disappointed.
The potplant looked great! I think I was more in love with the shovel spoons though. The dessert itself was just a small patty case of cream and cake. A tad disappointing for the price, but definitely cute! I eventually decided that I had to find those shovel spoons for myself and found them on ebay. :)
I decided that I'd make my own pot plant desserts. I tried looking for mini terracotta pots but couldn't find any. So I ended up with plastic ones.
Edible potplants
Makes about 10
Matcha genoise (see recipe below)
Matcha mousse (see recipe below)
Black sesame crumble (I made mine with blacksesame, butter, sugar and a little flour)
Matcha cookie crumble (I made mine, but I don't have a recipe for you)
Chocolate mushrooms (I made mine)
Chocolate rocks (I bought a packet)
This was how I imagined it:
Matcha genoise
2 eggs
40g sugar
40g plain flour
8g matcha
20g butter, melted and cooled
Cream the eggs and sugar. Add in sifted flour and matcha.
Fold in melted butter.
Pour into a lined slice tray.
Bake in a preheated 180C oven for about 15mins.
Matcha mousse
100ml milk
10g matcha
1 egg, separated
40g sugar
80ml cream
1 tsp gelatin powder
Beat egg yolks and 20g sugar until pale.
Heat up milk and matcha on low heat. Take off from heat.
Gradually pour the eggs into milk, constantly mixing.
Add the gelatin.
Sieve the mixture if needed.
Add the cream.
Whip egg whites with 20g of sugar until stiff peaks.
Gently fold into matcha mix.
To assemble:
Make sure your pots are clean firstly.
I double lined mine with some IKEA cupcake patty casings as they're taller than the average patty case. Stickytape it at the bottom so it stays.
Cut rounds of cake out. I used the back of a piping nozzle.
Layer one round of cake. Half fill with mousse. Add another piece of cake. Fill with mousse to the top.
Refrigerate overnight.
Sprinkle black sesame crumble.
Gently twist a toothpick into the mushroom chocolate stalk (This will keep it steady). Stick the mushroom into the cake.
Sprinkle some matcha cookie crumbs. Add a few chocolate rocks.
Refrigerate when not consuming.
Great for gifting ;)
I love my shovel spoon! It also came with a shovel fork. Hehe.
