Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Coconut and pandan leaf

11 September 2006
Coconut and pandan leaf

Ingredients

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

Method

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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking