Zamrud

Mix chopped dates, pistachio nibs, coconut oil and sea salt together in a bowl. 

Roast the almond powder at 150˚C for 20 minutes. Briefly mix toasted almond powder, pistachio powder, icing sugar, whole egg, pistachio paste and salt together in a mixing bowl with paddle attachment. Incorporate in boiling butter. Fold in medium-peaked French meringue and followed by flour and baking powder. 

Mix pistachio paste, pistachio praline, icing sugar and salt together.

Cook the caster sugar and water together in a saucepan to 121˚C, then remove from heat. Add in nut and stir rapidly to coat the nut completely in crystallized syrup. Proceed to caramelize the crystalline sugar on low heat. Add in vanilla bean. Spread onto a Silpat and leave to cool before blending into liquid paste. Preserve in the chiller for later use.

Blend coconut water and pandan leaves together with a Micromix. Strain out the pandan leaves. Make a crème patisserie with infusion, coconut cream, gula Malacca, vanilla bean, egg yolk, corn starch and caster sugar together. Whisk in gelatin mass and pandan concentrate. Emulsify with a Micromix. Cool down the mixture to 45°C, fold in mascarpone and whipped cream.

Warm the coconut puree with glucose syrup, gula Malacca, vanilla bean and gelatin mass together to 36°C. Emulsify well with a Micromix. Incorporate in whipping cream and emulsify again with a Micromix. Preserve in the chiller for later use.