Coconut and pandan leaf

11 September 2006
Coconut and pandan leaf


For the mousse:
100g coconut milk (or canned coconut cream half the amount)
20g sugar (caster)
20g cornflour
2 egg yolks
2 gelatine leaves
100g whipped cream (fresh cream 33-34%)
20g pandan leaf juice


Boil the coconut milk add to the mixture of sugar cornflour and egg yolk. Beat until it covers a spoon then add the pre-soaked gelatine leaves. Cool.

Fold in whipped cream swiftly. Add the juice from the pandan leaf

Fill the charlotte already prepared with hazelnut sponge biscuit and let it set.

For the hazelnut sponge:
65g sugar and 2 egg whites for Swiss meringue
2 egg yolks
25g flour
25g ground hazelnut mixed

Proceed as with any genoese recipe.

You can also add different designs or colour to your biscuits.

Place the charlotte in the centre of the plate and serve with a sauce or coulis of your liking (in this case with fresh vanilla bean sauce).

Note: The pandan leaf is also known as screwpine. Although fresh leaves may not be available pandan juice extract is available from confectioners dealing in Asian products.

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