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PANDAN LILY

With peanut dacquoise, pulut hitam, pandan cream, coconut cream and peanut croustillan

Chef Otto Tay Peanut Coconut
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Chef Otto Tay

Chef Otto Tay

Ingredients

For 40 servings

Peanut dacquoise (1 frame 30 x 40 cm)

320 g egg white

128 g sugar

196 g peanut powder

76 g icing sugar

70 g flour

2 g salt

8 g cornstarch

Cooked pulut hitam

120 g black glutinous rice (pulut hitam)

250 g water

4 pandan leafs

Pandan cream

577 g Debic Whipping Cream 35% (1)

22 pandan leafs

272 g white chocolate 35%

0,8 g sea salt flakes

53 g gelatin mass (1:6)

464 g Debic Whiping Cream 35% (2)

Coconut cream

362 g cococnut milk

122 g water

60 g cassonade sugar

24 g cornstarch

2,4 g sea salt flakes

2 fresh pandan leafs

34 g gelatin mass (1:6)

218 g cooked black glutinous rice (pulut hitam)

242 g Debic Whipping Cream 35%

Peanut croustillan

242 g toasted peanut paste

100 g white chocolate 35%

2,6 g sea salt flakes

Debic products used

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Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

Preparation

Peanut dacquoise (1 frame 30 x 40 cm)

Whisk the egg white and sugar to a soft peak meringue.

Fold in the sifted dry ingredients.

Range in a baking tray.

Bake at 160°C during 12 minutes.

Cooked pulut hitam

Wash the pulut twice.

Place in a pressure cooker with the pandan leafs.

Cook in pressure cooker.

Then drain the water.

Store the pulut hitam in the refrigerator.

Pandan cream

Warm the cream (1) to 65°C, add the pandan leafs and blend well.

Sieve, then adjust the cream to 57 g.

Pour over the white chocolate followed by melted gelatin mass.

Add the liquid whipping cream (2) B and emulsify with a hand blender.

Keep chilled a day and whip till soft peak.

Coconut cream

Bring the coconut milk, water, cassonade sugar, corn starch and sea salt to a boil.

Stop the heat add in add the melted gelatin and pulut hitam.

Let it cool down to 30°C.

Fold in the semi whipped cream.

Peanut croustillant

Mix all ingredients in given order.

Roll out to 5 mm thickness and freeze.

Cut into desired shape.

Assembly

Whip the pandan cream into soft peaks and pipe 50% into silicone mold.

Insert the coconut cream follow by peanut dacquoise.

Insert more pandan cream and finish the layering with peanut croustillant.

Dip the frozen pandan lily 50% with Gourmet Chocolate.

Recipe tags Chef Otto Tay Peanut Coconut pandan cream pulut hitam peanut dacquoise

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