Coconut sponge cake 300 gm egg white 60 gm sugar 100 gm coconut powder 20 gm flour
Green mango Green mango slices 1 lt water 500 gm sugar 5 gm cardamom 3 gm cinnamon
Pandan ice cream 2.5 lt milk 200 gm pandan leaves 100 gm cream 120 gm maltodextrine 80 gm dextrose 20 gm stabilizer 12 gm glycerine 220 gm sugar 2 gm salt
Pandan cream 240 gm whole egg 280 gm sugar 2 jelly sheets 150 gm butter 400 gm cream 50 gm pandan leaves
Tomato, raspberry and cardamom marmalade 500 gm peeled and seedless tomato 300 gm raspberry 350 gm sugar 10 cardamom seeds
Turmeric, cinnamon and cashew nuts crumble 125 gm butter 150 gm cashew nuts powder 160 gm sugar 85 gm flour Clove Turmeric Cinnamon Chilli powder
Others Preserved ginger Lime Coconut water reduction Roast coconut dice Young coconut flesh
Coconut sponge cake Mix all the ingredients and strain. Put in a siphon and keep in the fridge until use. Cook in the microwave for 40 seconds.
Green mango Prepare syrup with the water the sugar and the spices. Slice the green mango in a mandolin, place it in a vacuum bag with the syrup and close the bag. Keep it in the fridge for 30 minutes.
Pandan ice cream Blend the pandan leaves and the milk in a thermomix for 6 minutes at 90 degrees. Strain the mix and put in a bowl 1.8lt of the mix and the rest of ingredients. Mix and keep in the fridge for 12 hours.
Pandan cream Blend the pandan with the cream in the thermomix 5 minutes at 90 degrees. Strain it the mix and pour the cream inside again. Add the sugar, the eggs and cook the mix in the thermomix for 6 minutes more at 80 degrees. Remove, place in a bowl add the soaked jelly leaves and the butter when the mix arrive at 40 degrees. Keep in the fridge.
Tomato, raspberry and cardamom marmalade Chop the tomato in small dice mix with the rest of ingredients and keep in a bowl for 1 hour. Put the mix in a pot and cook it for 1 hour in medium heat. Keep in the fridge.
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