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Tiramisù Pandan

Convenient and Authentic Mascarpone Based Dessert

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Ingredients

For 16 servings

Cooked Pulut Hitam (Black Glutinous Rice)

100 g pulut hitam (Black Glutinous Rice)

600 g water

½ bunch pandan leaf

Coconut Cream

250 g Santan coconut

80 g Water

40 g Brown sugar

12 g Corn starch

1 g Sea salt

200 g cooked pulut hitam

100 g Debic Whipping Cream

Pandan Tiramisù

640 g Debic Tiramisù

21 g pandan oil extract

32 g honey

Almond Crumble

50 g brown sugar

50 g ground almond

50 g Debic Crème Butter

50 g sugar

Decoration

1 box edible flower

4 pcs pandan leaves

Debic products used

Debic Whipping Cream 35% 1L

100% European milk
Excellent stability when masking or piping
High overrun volume

Debic Tiramisù 1L

With 55% Italian mascarpone
100% safe egg yolk
Short time to prepare

Preparation

Cooked Pulut Hitam

Wash the black glutinous rice twice.

Place in water with pandan and bring to a boil. After boiling, use medium heat and keep stirring until it is soft.

Once the glutinous rice is soft texture, sieve away the water.

Coconut Cream

Place coconut milk, water, brown sugar, corn starch, and sea salt in a pot and bring to a boil.

Once mixture reaches to a boil, remove from heat, add other ingredients in before folding in the whipped cream.

Pandan Tiramisù

Mix all well and whip until soft peaks.

Pipe into dessert glass.

Almond crumble

Use rub in method to mix well.

Bake at 165ºC for 18 minutes.

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