Ingredients
For
1
servings
120 g egg yolk
220 g milk
35 g pandan oil
72 g grapeseed oil
104 g cake flour
1.5 sea salt flakes
210 g egg white
134 g sugar
300 g coconut milk
40 g desiccated coconut
36 g brown sugar
18 g potato starch
10 g gelatin mass
226 g toasted peanut paste
60 g white couverture chocolate
1.5 g sea salt flake
140 g feulletine
20 g toasted crushed peanuts
Preparation
Whisk up egg white and sugar to become meringue. Mix the egg yolk, milk, grape seed oil, pandan oil, cake flour, cornflour, and sea salt. Fold in the meringue and pandan oil.. Bake with deck oven at 140c bottom heat, 150c top heat for 30 minutes trigger in.
Mix sugar with starch well and add in coconut milk while cold. Bring to boil, add gelatin and desiccated coconut.
Warm the whipping cream, vanilla and glucose syrup to 65c, add in melted chocolate and blend well. Pour in the remaining whipping cream, pandan oil and gelatin mass. Blend well for emulsification. Keep in a chiller for 4 hours, whip into medium peak use as filling.
-Mix well all together. Flatten into 2mm and freeze it.
