Bulla Entremet

This Ethiopian tradition inspired desert not only uses Ethiopian ingredient, Bulla, to replace Gelatin for healthier option but is also 100% vegetal origin, allowing it to transcend any religious boundaries for consumption.

Shortbread dough: 

Add room temperature butter and mix in shuffler until smooth texture with flat mixer. Add dry ingredients: flour, peanut flour, sugar, salt and mix fast. Finally add egg and mix until complete incorporation of the egg in the dough.

Flatten dough to 1.5cm thickness and mold in circle.

Cook dough in a pre-heated oven at 180 degree Celsius for 15 minutes without removing circles. Turn half way through cooking.

Remove from oven and reserve at room temperature.

Bulla Jelly:

Boil milk with sugar and freshly rapped vanilla stick ideally. Add bulla that is well mixed with cold milk to boiling milk. Cook while whisking for 2 minutes. Remove and poor in mold and chill in freeze. When frozen removed from mold and reserve in fridge (between 2-4 degree Celsius) until ice recrystallize.

Kiwi paste:

Simmer water and honey mixture. Add mature chopped kiwi and cook covered until paste texture. Remove and poach in bag.

Serving detail suggestion:

Chisel kiwi finely.

Spread honey on shortbread pieces. Place kiwi pieces in flower and place bulla Jelly on top. Squeeze kiwi paste in the middle of the bulla Jelly.

 

 

IIngredients for five servings :-

Shortbread dough:

Wheat flour..……………………………….……..…..0.150 kg

Peanut flour..….………….……………….………..…0.100 kg 

Butter.……………………………………………………….0.175 kg 

Egg……….….……….………………………………………0.050 kg

Sugar ………………………………………………………0.036 kg

Salt……………………………………………………………0.003 kg

Bulla jelly:

Bulla flour…....…………………………...…..……. 0.020 kg

Milk…..……....…………………………………………… 0.500 kg

Vanilla stick..………………………………………… 0.005 kg

Sugar………..…………………….……………………… 0.080 kg

Kiwi paste:

Kiwi…………..………………………………….……….. 0.250 kg

Honey………..…………………………………………… 0.075 kg

Water……………………………………………………….. 0.025 L

Fruit:

Fruit….…….…………………….………………..……….0.800 kg

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info@chefyohanis.com

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Fri - Sat 11:30 - 24:00 clock 

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