Ingredients
50 g almond powder
50 g hazelnut powder
100 g Valrhona Gianduja 70%
32.5 g cocoa butter
8.5 g butter
1 g sea salt
108 g feuilletine
250 g Egg White
80 g Glucose Syrup
10 g Inverted Sugar
300 g Sugar
300 g Glucose Syrup
150 g Water
200 g Condensed Milk
140 g Gelatin Mass
260 g Valrhona Jivara 40%
40 g Valrhona Manjari 64%
120 drop Red Coluring
123.5 g whole egg
123.5 g egg yolk
29 g inverted sugar
123.5 g sunflower oil
82 g pandan milk
23.5 g pandan concentrate
2 drop leaf green colouring
171 g flour
18 g corn starch
6 g baking powder
306 g egg white
194 g sugar
400 g milk
60 g pandan leaves
260 g ponthier IQF cherries
100 g ponthier raspberry puree
100 g ponthier griotte puree
20 g inverted sugar
4 g PCB Pectin NHX
0.5 g PCB Xanthan
15 g sugar
0.5 g sea salt
1/4 nos lemon zest
200 g pandan milk
100 g coconut cream
20 g gula Malacca
1/2 nos vanilla pod
50 g whole egg
50 g egg yolk
3 g PCB Pectin NHX
0.5 g PCB Xanthan
51 g trehalose
1 g salt
25 g butter
25 g pandan concentrate
250 g pandan milk
80 g coconut cream
10 g corn starch
1/2 nos vanilla pod
70 g gelatin mass
300 g Valrhona Opalys 33
50 g mycryo
10 g pandan concentrate
540 g Debic Whipping Cream 35%
200 g meringue base
Preparation
Roast the nut powders at 150°C for 20 minutes.
Blend roasted nut powders with melted gianduja, melted cocoa butter, butter and sea salt together in a robot coupe
Then, fold in feulletine. Spread evenly into 6-inch rings and freeze.
Warm the whole egg, egg yolk, inverted sugar together over bain-marie to 36˚C.
Whisk in oil, pandan milk, pandan concentrate and green colouring.
Followed by flour, corn starch and baking powder.
Make a medium-peaked French meringue with egg white and sugar in a mixing bowl with whisk attachment.
Gently fold the meringue into pandan mixture
Blend milk with pandan leave together in a food processor.
Mix pectin, xanthan and sugar together.
Warm the IQF cherries, purees and inverted sugar together in a saucepan to 45˚C
Whisk in pectin mixture, sea salt and bring to a boil.
Add in lemon zest.
Mix pectin, xanthan, trehalose and salt together in a bowl, then whisk in egg yolk.
Warm the pandan infusion, coconut cream, gula Malacca, vanilla bean, whole egg and egg yolk together in a saucepan to 45˚C.
Whisk in pectin mixture and bring to boil.
Cool down the mixture to 70˚C, emulsify with the butter and pandan concentrate .
Mix pandan milk, coconut cream, corn starch together in a saucepan and bring to boil.
Whisk in gelatin mass and emulsify well with white couverture, mycryo and pandan concentrate together.
Preserve in the chiller overnight.
Blend and warm the pandan mixture to 28˚C, fold in whipped cream and meringue base.
Make a Swiss meringue with egg white, glucose syrup and inverted sugar.
Cook sugar, glucose syrup, water and condensed milk together. in a saucepan to 68Brix.
Whisk in gelatin mass and emulsify well with couverture together.
Used at 65 Brix.
Assembly
Finishing touch
