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Syrup Bandung Tiramisù

Chef Otto Tay creates a local creation inspired by the Syrup Bandung beverage.

Nuts Syrups Desserts

Syrup Bandung Tiramisù

Ingredients

Syrup Bandung Tiramisù Cream

600 g Debic Tiramisù

50 g syrup bandung

2 g rose extract

30 g trimoline

30 g 30 g gelatin mass

Lady Finger (1 pc per gateaux)

100 g syrup bandung (soak)

600 g milk

500 g evaporated milk

Peanut Croustillant (60 pcs 5mm)

330 g toasted peanut paste

90 g white couverture chocolate 35%

3 g sea salt flake

420 g feulletine

30 g toasted almond nibs

Tiramisù Chantilly

1000 g Debic Tiramisù

100 g icing sugar

1 g vanilla pod

50 g gelatin mass

Preparation

Syrup Bandung Tiramisù Cream

Whip up into soft peaks. Lastly, add in melted gelatin.

Lady Finger

Soak into Syrup Bandung Syrup.

Syrup Bandung for Soak

Mix all ingredients well.

Peanut Croustillant

Mix well and flatten into 5mm thickness. Keep in the freezer and cut by the cutter.

Tiramisù Chantilly

Whip up all into soft peaks except gelatin mass. Lastly, add in melted gelatin and whip till medium peaks for piping.

Nuts Syrups Desserts

Debic for chefs

Debic for chefs