Coconut mousse
Ingredients
- Full-fat coconut cream2 × 400ml
- Double cream200ml
- Caster sugar60g
- White miso1 tsp
- Gelatin sheets2
- Vanilla extract½ tsp
- Fine saltpinch
Method
- 1
Separate the solid coconut cream and reserve the liquid.
- 2
Bloom and melt gelatin in a little reserved coconut liquid.
- 3
Whip coconut solids with sugar, salt, vanilla, and miso.
- 4
Fold in gelatin, then softly whipped cream. Chill overnight.
Pandan chiffon
Ingredients
- Fresh pandan leaves12 leaves
- Full-fat coconut milk120ml
- Cake flour180g
- Caster sugar180g total
- Baking powder2 tsp
- Fine salt½ tsp
- Neutral oil80ml
- Egg yolks6
- Egg whites8
- Cream of tartar½ tsp
Method
- 1
Blend pandan with coconut milk and strain to make the extract.
- 2
Build the yolk batter, whip a stiff meringue, and fold gently together.
- 3
Bake in a lined tray at 170°C for 18–22 minutes.
- 4
Cool inverted, then cut clean rectangles when cold.
Sesame brittle and finish
Ingredients
- Palm sugar120g
- White sesame seeds60g
- Black sesame seeds20g
- Unsalted butter1 tbsp
- Matcha ice cream1.2 litres
- Pandan syrup250ml water + 150g sugar + 10 pandan leaves + 1 tbsp lime juice
- Black sesame, lime zest, flaked saltto finish
Method
- 1
Cook brittle and break into shards once cool.
- 2
Pre-scoop matcha ice cream before service.
- 3
Plate mousse first, then chiffon, then ice cream and brittle shard.
- 4
Finish with sesame, salt, lime zest, and warm pandan syrup tableside.