Chendol with Gula Melaka and Coconut Espuma
200g gula melaka blocks
1 pandan leaf
100g coconut cream
1g gelatin sheet, soaked in ice water for 10-15mins
1.Prepare coconut espuma: Bring sugar and 50g of cream to a boil. Stir-cook until sugar dissolves, remove from heat and add in gelatin, stir well.
2.Add in remaining ingredients and mix well. Pour into espuma bottle and secure with cover. Inject 2 capsule of Soda Charger. Store in chiller.
3.Prepare gula melaka syrup: Add gula melaka blocks, water and pandan leaf into a pot, bring to a boil. Once gula melaka dissolved, remove from heat and leave to cool.
4.Scoop 1tsp of chendol into each shot glass. Add in ½tsp of gula melaka syrup.
5.Take out espuma from fridge, shake it and pipe on top of chendol. Garnish with pandan leaves and serve.
text: 若昕 photo: Kin@Say Cheese Studios