Recipe Pandan Coco

To prepare this dish

Ingredient list

Hot Milk Chocolate Soup

100 g milk
50 g evaporated milk
2 g Corn flour
40 g milk chocolate
2 Kumquat skins

Pandan Coconut Parfait

225 g Excellence whipping cream 35% fat
75 g sugar
75 g egg yolks
125 g coconut milk
25 g trimoline
1 g vanilla pods
30 g Pandan juice

Pandan Coconut Lapis cake

250 g Elle & Vire all Purpose butter 82% fat
280 g sugar
180 g egg yolks
75 g egg whites
150 g cake flour
25 g coconut milk
30 g Pandan juice
2 pincées green food colouring

Cashew nut cream cheese filling

62 g Elle & Vire all Purpose butter 82% fat
50 g Original american cream cheese 34% fat
55 g palm sugar
65 g cashew nut
36 g eggs
50 g pastry cream
1 g lemon peel

Cashew Nut Samosa

100 g Cashew nut cream cheese filling
1 g lemon peel
2 Filo pastry
80 g cashew nut
80 g Elle & Vire all Purpose butter 82% fat
60 g sugar

Kumquat Compote

150 g water
220 g mandarin pulp
1 pièce turmeric
2 cloves
1 vanilla pods
40 g sugar
6 g juice blinder
20 tranches Kumquat

Mandarin orange Jelly sheet

350 g mandarin pulp
100 g water
5 g agar agar
50 g glucose syrup

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire all Purpose butter 82% fat

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   Hot Milk Chocolate Soup

   Heat the milk to the boil with kumquat skin and infused for 30 minutes.

   Strain. Cook with corn flour. Blend well.

   Served hot.

2. 2

   Pandan Coconut Parfait

   Blanch the egg yolks and sugar. Bring the coconut milk to the boil with vanilla bean.

   Let infused 5 minutes, pour and whip the boiled coconut milk onto the egg yolks and sugar mixture.

   Cook till 85°C (185 °F) and whip till cold. Add the whipped cream.

   Fill the mixture into the half sphere mould which arranged with thin sliced Pandan coconut lapis as cake base. Keep freeze.

3. 3

   Pandan Coconut Lapis cake

   Preheat the oven to 230 °C (446 °F).

   Cream together the Elle & Vire butter and half the sugar ,

   Add the egg yolk and coconut milk slowly.

   Whip the egg whites and the other half of sugar to stiff meringue and finally fold in together with the pandan juice, green colour and the flour with butter batter. Divided the batter into 10 portions and measure the batter for every layer to ensure that your layers will be even.

   Level batter with a spatula and grill for until dark brown.

   Remove from oven, press cake layer to remove excess air. Spread another portion of batter, level it and grill until dark brown.

   Repeat 9 and 10 times until the batter is finished.

   Bake at 160 °C (320 °F) oven again for approx 30 minutes until the cake is cooked.

   Keep in freezer. Slice 

4. 4

   Cashew nut cream cheese filling

   Cream together butter and cream cheese together with palm sugar well.

   Mix slowly well with eggs and other ingredient gently.

   Keep chill, ready for use

5. 5

   Cashew Nut Samosa

   Cut filo pastry into 10 pcs of 6 x 11cm rectangular size and spread with hot butter and ground cashew nut and sugar.

   Piping filling in the center of filo and wrapped into 10 mini samosa shapes.

   Butter wash on top with chopped cashew nut.

   Baked at 200 °C (392 °F) 

6. 6

   Kumquat Compote

   Slice the kumquat equally and poach into the hot water for 30minutes.

   Bring to the boil with mandarin orange puree, sugar, water and spices, thicken by the juice blinder and mixed well with kumquat.

   Soak for min. 12 hours before use.

7. 7

   Mandarin orange Jelly sheet

   Boil all ingredients together and pour onto a flay tray with 1mm thin.

   Keep chill and cut into 20 round shape with 4cm diameter.

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