Mascarpone Mousse
Mascarpone 500gr
Cream 500gr
Sugar 200gr
Yolk 5 pcs
Gelatine 8 pcs (melted)

Method
Whipped cream until stiff peak, and set aside
Add Sabayon Sugar, Yolk and Gelatin
Add Mascarpone
Fold into two

When challenged to create a modern Indonesian take on dessert, Chef Woro was not hesitated when she chose Southern Sulawesi’s pride and joy - es pisang hijau. Her contemporary take for this dessert is to create the klepon-based sphere that contains the banana itself. Rather than the usual banana-shaped klepon, she chose the sphere shape as a more elegant approach for the street dessert.

Chef Woro also shaped the bubur sumsum into noodles, creating a nest to put the sphere in place. Additionally, she added dots of sweet frambozen syrup as an important representation of the much-loved syrup from the traditional version. To give the extra crunchiness, there are banana biscuts - crushed and spread all over the plate.

1. Coconut Pandan Sable

Ingredients:
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.

Chocolate marquise, fudge brownies, spiced chocolate cremeux, chocolate mousse, ice cream

Ingredients:

Chocolate Marquise:
100 gr 70% Tabanan Bali Chocolate Pipiltin
80 gr Unsalted Butter, Melted
34 gr Eggs Whole
17 gr Eggs Whole
100 gr Whole Wheat Biscuit
25 gr Almond Slice, Baked
25 gr East Bali Cashew Nut, Baked

Cashew Nut Coating:
38 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
65 gr Cocoa Butter, Melted
25 gr East Bali Cashew Nut, Baked and Chopped

Spiced Chocolate Cremeux:
125 gr Heavy Cream 35%, Anchor
10 gr Anchor Milk
25 gr Granulated Sugar
88 gr Dark Chocolate Couverture 64%
2 pcs Star Anise
2 gr Sechuan Pepper
1 gr Vanilla Stick
25 gr Egg Yolk
13 gr Granulated Sugar
2 gr Gelatin

Chocolate Mousse:
54 gr Sugar Syrup B40
40 gr Egg Yolks
40 gr Whole Egg
134 gr 70% Tabanan Bali Chocolate Pilpitin
234 gr Heavy Cream 35%, Soft Whipped
6 gr Gelatin Leave

Chocolate Coating:
38 gr 70% Tabanan Bali Chocolate Pilpitin
65 gr Cocoa Butter, Melted

Fudge Brownies:
40 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
18 gr Unsalted Butter
25 gr Egg Whole
26 gr Brown Sugar
23 gr Pastry Flour
3 gr Baking Powder
8 gr Cocoa Powder
26 gr 70% Tabanan Bali Chocolate Pilpitin

Chocolate Cinnamon Ice Cream:
375 gr Fresh Milk Full Cream
125 gr Heavy Cream 35%
125 gr 70% Tabanan Bali Chocolate Pilpitin
125 gr Castor Sugar
25 gr Glucose Syrup
100 gr Egg Yolks
10 gr Cinnamon Stick

Vanilla, Tabanan 70%, Cherry, Brownie

Ingredients:

White Chocolate Bavarois:
420 gr Heavy Cream 35%
420 gr UHT Milk
2 pc Vanilla Stick
205 gr Egg Yolk
24 gr Gelatin Sheet
840 gr Heavy Cream 35%
147 gr Refine Sugar

Bitter Chocolate Cremeux:
250 gr Heavy Cream 35%
20 gr UHT Milk
50 gr Refine Sugar
176 gr Dark Chocolate 70%
2 pc Vanilla Stick
50 gr Egg Yolk
26 gr Refine Sugar
3 gr Gelatin

Compressed Amarena Cherry:
75 gr H2O
95 gr Amarena Syrup
25 Pcs Amarena Cherry
25 Pcs Morelo Cherry
1 pc Vanilla Stick
5 pc Anise Star
1 pc Cinnamon Stick
1 pc Rose Marry
3 gr Salt

Pistachio Butter Sponge:
275 gr Unsalted Butter
50 gr Pistachio Paste
300 gr Icing Sugar
300 gr Whole Egg
190 gr Cake Flour
20 gr Pistachio Chopped
2 gr Salt
4 gr Baking Powder