Tamarind-Glazed Pomelo and Lychee Terrine with Candied Ginger Crumble

Instructions

1. 1

   Prepare the tamarind glaze: In a medium saucepan, combine tamarind paste, 100g of granulated sugar, and 150ml of water. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened. Strain through a fine-mesh sieve to remove any solids. Set aside.

   ~15 min
2. 2

   Prepare the terrine base: In the same saucepan, combine the remaining 50g of granulated sugar and 100ml of water. Bring to a gentle boil. Whisk in the agar-agar powder until fully dissolved. Cook for 2 minutes.

   ~5 min
3. 3

   Gently fold the strained tamarind glaze into the agar-agar mixture. Ensure it's well combined.

   ~2 min
4. 4

   Line a loaf pan with parchment paper, ensuring it overhangs slightly on the sides for easy removal. Arrange a layer of pomelo segments and lychee pieces at the bottom of the pan. Pour a portion of the tamarind-agar mixture over the fruit. Repeat layering with remaining fruit and glaze until the pan is filled.

   ~10 min
5. 5

   Chill the terrine in the refrigerator for at least 2 hours, or until completely set.

   ~120 min
6. 6

   Prepare the candied ginger crumble: While the terrine chills, melt butter in a small saucepan over medium heat. Add thinly sliced fresh ginger and cook until softened and lightly golden, about 5 minutes. Remove ginger from the pan and chop finely.

   ~10 min
7. 7

   In a mixing bowl, combine the chopped candied ginger, all-purpose flour, and a pinch of salt. Stir to create a crumbly mixture.

   ~2 min
8. 8

   Spread the crumble mixture onto a small baking sheet and bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until golden brown and crisp. Let cool completely.

   ~20 min
9. 9

   To serve: Carefully unmold the terrine onto a serving dish. Sprinkle the cooled candied ginger crumble generously over the top.

   ~5 min