Energizing Ginseng Dacquoise with Cream Cheese Filling
Crafting Delicious and Nutritious Ginseng Dacquoise for Everyone
Wondering how to make ginseng approachable and delightful for all ages? I thought of making ginseng into a sweet and fragrant jam to create a dessert that everyone, young and old, would love! So, I made these Ginseng Cream Cheese Dacquoise. Children eat them without any hesitation, and we’ve transformed ginseng, often perceived as only for savory dishes, into a uniquely delicious dessert! ♡♡
Dacquoise Batter Ingredients- 10g Ginseng Powder (for a fragrant touch)
- 65g Almond Flour
- 15g Rice Flour or Cake Flour (low-gluten flour)
- 65g Powdered Sugar
- 110g Egg Whites (at room temperature)
- 35g Granulated Sugar (for meringue)
Fragrant Ginseng Jam Ingredients- 150g Fresh Ginseng (thoroughly cleaned)
- 1 cup Granulated Sugar (approx. 130-150g)
- 1/2 cup Water (approx. 60-75ml)
Creamy Filling Ingredients- 100g Cream Cheese (softened at room temperature)
- 1/3 cup Heavy Cream
- Ginseng Jam (to taste)
- 150g Fresh Ginseng (thoroughly cleaned)
- 1 cup Granulated Sugar (approx. 130-150g)
- 1/2 cup Water (approx. 60-75ml)
Creamy Filling Ingredients- 100g Cream Cheese (softened at room temperature)
- 1/3 cup Heavy Cream
- Ginseng Jam (to taste)
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make these delicious Ginseng Dacquoise. Ensure your ginseng is washed clean.
Step 2
Finely chop the ginseng. If you enjoy a chewy texture, chop it coarsely; for a smoother texture, mince it finely. This will enhance the flavor of your ginseng jam!
Step 3
In a saucepan, combine the chopped ginseng, granulated sugar, and water. Stir well to mix. This is the start of your sweet and fragrant ginseng jam.
Step 4
Cook over medium heat, stirring occasionally with a wooden spoon, for about 5 minutes until it thickens to a jam-like consistency. Once it reaches your desired thickness, remove from heat and let it cool completely. While the jam is cooling, we’ll make the dacquoise batter.
Step 5
While the ginseng jam is cooling, let’s make the dacquoise batter! In a clean bowl, add the egg whites. Gradually add the granulated sugar in 2-3 additions while whipping with an electric mixer.
Step 6
Whip the egg whites until stiff peaks form. This means when you lift the whisk, the meringue should stand straight up without drooping. If you tilt the bowl, it shouldn’t fall out.
Step 7
Sift the ginseng powder, rice flour (or cake flour), and almond flour together into a separate bowl. Sifting prevents lumps and makes the dacquoise texture smoother. Gently fold the sifted dry ingredients into the stiff meringue.
Step 8
Using a spatula, gently fold the dry ingredients into the meringue until just combined and no streaks of flour remain. Be careful not to overmix, as this can deflate the meringue and result in a tough dacquoise. You should have a glossy, smooth batter.
Step 9
Transfer the dacquoise batter into a piping bag. You can use it without a tip, or fit it with your desired piping tip for decorative shapes.
Step 10
Pipe the batter onto a baking sheet lined with parchment paper or a silicone mat. You can use dacquoise molds or pipe freehand into your desired shapes. Ensure they are evenly spaced.
Step 11
This step is optional, but you can gently scrape the tops of the piped batter with a spatula or the back of a knife to create a smoother, more even surface. It won’t affect the taste if you skip this!
Step 12
If you used molds, carefully remove them now. Then, lightly dust the tops of the dacquoise with powdered sugar through a sieve for an attractive finish.
Step 13
Bake in a preheated oven at 170°C (340°F) for about 12 minutes, or until lightly golden. Once baked, remove from the oven and let them cool completely on a wire rack. Freshly baked dacquoise are delicate, so handle them with care.
Step 14
Now, let’s make the filling! In a bowl, combine the cooled ginseng jam, softened cream cheese, and heavy cream. Mix until smooth and well combined. Adjust the amount of ginseng jam to your preference; adding more will result in a more intense ginseng flavor!
Step 15
Transfer the creamy filling into a clean piping bag. Using a tip that matches the size of your dacquoise shells will help create a neat filling.
Step 16
Pipe the prepared filling onto one half of the cooled dacquoise shells. Leave a small border around the edge.
Step 17
For an extra burst of flavor, pipe a little more ginseng jam on top of the cream cheese filling. This will enhance the ginseng notes and create a special taste experience.
Step 18
Sandwich the filled dacquoise shells together with the remaining unfilled shells. Your delicious and healthy Ginseng Dacquoise are now complete! Enjoy this fragrant and sweet treat.
