CLOUDY FOREST
INGREDIENTS:
Palm Sugar Jelly
• 325g water
• 275g Indonesian palm sugar
• 7.5g gelatine sheet
• 5g fine sea salt
Palm Sugar Cremeux
• 200g fresh milk
• 240g 36% cream
• 125g egg yolk
• 160g Indonesian palm sugar • 65g gelatine sheet
• 22g fine sea salt
Coconut Mousse
• 200g thick coconut milk
• 75g fresh milk
• 25g sugar
• 50g gelatine sheet
• 36g Boiron coconut puree
• 75g fresh lime juice
• 300g 36% whipped cream
• 75g toasted coconut
Coconut Dacquoise
• 750g egg white
• 108g sugar
• 45g fine ground almond
• 45g grated coconut
• 108g icing sugar
• 45g soft flour
Pandan Liquid
• 100g fresh milk
• 100g 36% cream
• 30g sugar
• 40g egg yolk
• 1 vanilla bean
• 20g pandan extract
METHOD
For Palm Sugar Jelly
1. Soak the gelatine in ice water.
2. Bring water to the boil with palm sugar and salt.
3. Add gelatine to boiling sugar water and mix well.
4. Pour into the serving glass.
For Palm Sugar Cremeux
1. Mix milk, palm sugar and cream and
bring to the boil.
2. Pour the boiling mixture onto the egg
yolk and mix well. 3. Return mixture to the pan and cook until it reaches 84-86C.
4. Add salt, stir.
5. Add gelatine, stir.
For Coconut Mousse
1. Mix coconut milk, fresh milk and sugar
then bring to the boil.
2. Soak the gelatine in water then add to the milk.
3. Stir whipped cream into the mixture.
4. Add fresh lime juice and toasted coconut.
For Coconut Dacquoise
1. Whisk egg white and sugar to soft peaks.
2. Gently stir in all dry ingredients.
3. Bake at 180C in the oven.
For Pandan Liquid
1. Bring fresh milk and cream to the boil.
2. Pour over the egg yolk and sugar, then
mix well.
3. Return to the pan and heat to 65C.
4. Add pandan extract. For Lemongrass Pandan Smoke
1. Chop some lemongrass and dry in a hot box or oven.
2. Add pandan essence.
FINISHING
1. Prepare glasses
2. Pour in palm sugar jelly and leave to set. 3. Pour palm sugar cremeux on top and leave to set.
4. Make a hole in the middle using a spoon.
5. Pour in pandan liquid and cover with coconut dacquoise.
6. Pour in coconut mouse as final layer and leave to set.
7. Decorate with crumble, berries and flowers to resemble a garden.
8. Put pandan smoke into the glass.
9. Cover with a chocolate decoration on top of the glass.