Ingredients
For
1
servings
160 g egg yolk
110 g sugar
105 g bread flour
60 g almond powder
65 g desiccated coconut
190 g egg white
70 g sugar
70 g Debic Crème Butter
300 g coconut milk
40 g desiccated coconut
36 g brown sugar
18 g potato starch
10 g gelatin mass
515 g milk
160 g gula melaka
1 pod vanilla pod
75 g egg yolk
17 g sugar
50 g corn starch
2.6 g NH pectin
3 g sea salt
178 g Debic Crème Butter
236 g toasted almond paste
64 g white couverture chocolate 35%
4 g sea salt flake
300 g feulletine
21 g toasted almond nibs
Preparation
First, make meringue with egg white & sugar and keep in the chiller. Next, make a sabayon with egg yolk and sugar. Fold in dry ingredients to sabayon, followed by meringue. Lastly, mix a small portion of the egg mixture with melted butter and fold it well together. Bake at 170°C for 8 minutes.
Mix sugar with starch and add in coconut milk while cold. Bring to boil. Add in gelatin and desiccated coconut.
Caramelize 240g of sugar in a saucepan, then deglaze with milk, followed by vanilla bean. Rescale caramel milk at 848g. Cool down the mixture to 45˚C and add in NH pectin-sugar mix. Then cook a crème patisserie with egg yolk, corn starch and sea salt. Once the mixture has cool down to 40˚C, emulsify with butter.
Warm the whipping cream to 65˚C, add the melted chocolate and blend it well. Pour in the remaining whipping cream, pandan oil and gelatin mass. Blend well for emulsification. Keep in a chiller for 4 hours, and whip into a medium peak.
Mix all ingredients. Flatten to 5mm and keep in the freezer, and it will be ready to be cut by the cutter.
