Buddha Jumps Over the Wall Cream Pie
Indulge in an extraordinary fusion of flavors with the Buddha Jumps Over the Wall Cream Pie—a dessert that masterfully combines tradition and modernity. This unique recipe pairs velvety whipped cream infused with vanilla, almond powder, and gelatin with a surprising savory layer of caramelized dried scallops cooked in Shaoxing wine and honey. Encased in a golden, flaky puff pastry crust, this pie balances sweet and umami flavors, creating an unforgettable culinary experience. Garnished with fresh fig slices and a drizzle of honey, it’s as visually stunning as it is delicious. Perfect for adventurous food lovers, this cream pie redefines dessert, making it an impressive centerpiece at any gathering.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 2 cups Heavy cream
- 0.5 cups Sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Gelatin powder
- 2 tablespoons Water (for gelatin)
- 2 tablespoons Dried scallops (finely shredded)
- 1 teaspoon Chinese Shaoxing wine
- 1 large Egg yolk
- 1 tablespoon Honey
- 2 tablespoons Ground almond powder
- 2 whole Fresh figs (sliced for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Roll out the puff pastry sheet into a lightly greased 9-inch pie pan. Trim the edges and shape them decoratively. Use a fork to prick the bottom of the pastry to prevent it from puffing excessively.
Brush the pastry with a beaten egg yolk and bake for 15-18 minutes, or until golden brown. Remove from the oven and allow it to cool completely.
In a small bowl, sprinkle gelatin over the water and let it bloom for 5 minutes. Then, heat gently in the microwave for 10-15 seconds, stirring to dissolve completely.
In a medium saucepan over low heat, combine shredded dried scallops, Shaoxing wine, and honey. Cook for 2-3 minutes, stirring until the mixture is aromatic and slightly caramelized. Set aside to cool.
In a large bowl, whip the heavy cream, sugar, and vanilla extract to medium peaks. Gently fold in the dissolved gelatin and almond powder.
Layer the cooked scallop mixture evenly over the cooled pastry base to create a savory note.
Pour the whipped cream mixture over the scallop layer, spreading it evenly. Refrigerate for at least 4 hours until fully set.
Before serving, garnish the pie with fresh fig slices and a drizzle of honey for a touch of natural sweetness and elegance.
Cut into slices and serve chilled.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 16.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
