Recipe Passion Media

Indonesian Stone

1. Coconut Pandan Sable

Flour 3550 gr
Coconut grated 350 gr
Salt 7 gr
Sugar 1250 gr
Butter 2350 gr
Vanilla Essence 10 gr
Yolk 200 gr
Pandan essence q.b gr

To assemble/finisch:
- Mix all of ingredients.

2. Gula Melaka Creme Brule

Cream 40 gr
Milk 40 gr
Yolk 25 gr
Gula Melaka 23 gr

- Heat and mix cream, milk and gula melaka in low heat until warm. Remove from heat and add yolks.
- Refrigerate the mixture for overnight.
- Place the mixture on a mold and put it in the oven at 90o C for 25-28 minutes. Remove from the oven, let it cool down and refrigerate.

3. Coconut Mousse

Coconut Milk 750 gr
Milk 16 gr
Sugar 13 gr
Gelatine Powder 2 gr
Water 11 gr
Cream 120 gr
Coconut Puree 13 gr
Lime Zest Greated 1 nos
Lemon Juice 6 gr

Dry Coconut 20 gr

- Whip cream until it is light and fluffy.
- Set the pan at 60o C then mix coconut milk, milk coconut puree, sugar and lemon juice.
- In the meantime, mix gelatine and water and put it in the microwave until it is melting. Then add the liquid mixture.
- Blend the mixture in a cold bain marie and drop temperature until 30o C. Add cream, dry coconut and lime zest.

4. Pandan Joconde Prestige

Whole Eggs 21 gr
Sugar 86 gr
Trimoline 10 gr
Ground almond 86 gr
Flour 42 gr
Pandan essence 40 gr
Sugar 54 gr
Melted butter 32 gr
White eggs 129 gr

- Whip whole eggs, sugar and trimoline for 15 min at medium fast speed.
- Add dry item and pandan essence. In the meantime, whip white eggs and sugar until a fluffy consistency.
- Add butter to the first mixture and combine it.
- Add the whipped white eggs and mix it slowly until a smooth texture.
- Set the oven at 185o C and bake for 12-14 minutes.
- Place the mixture (950 gr) onto a tray.

By: Chef Lorenzo Sollecito