Ming Tsai

Recipes

Directions

For the Brittle:
When you’re ready to break up the brittle, wear cotton gloves, surgical gloves, or even plastic baggies on your hands to prevent stickiness and fingerprints.
Makes 25 to 35 pieces

Toast the almonds in a 400 degree oven till they pick up a little color, about 10 minutes, stirring once through the cooking time.

Combine the shao hsing, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over high heat then cook till the color is golden brown. Remove from the heat and stir in the butter until melted, then stir in the almonds.

Pour the mixture onto the oiled pan (reserve the pan for the next recipe) and spread it out a bit with the back of a wooden spoon, to about ¼ inch thickness. (If you want a thinner result, place a nonstick baking mat on top of the warm mixture and roll lightly.)

Let harden, uncovered, in a cool place, 30 to 45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container for up to 1 week, or 3 days if the weather is very humid.

Vanilla Buttermilk Panna Cotta:

 
In the saucepan from the brittle heat the cream, sugar, and vanilla bean together till boiling. Meanwhile sponge the gelatin by slowly sprinkling it over cold water and let sit till all the moisture is absorbed. Stir the softened gelatin into the hot liquid and mix well. Stir in the buttermilk. Pour into containers and chill.

For the Figs:

Dip the cut faces of the figs in the sugar and caramelize them with a blow torch. Place on the panna cotta, top with some brittle and serve.