4人份

材料
珍多4小匙
椰糖块200克
清水80克
斑兰叶1片

椰浆绵沫
椰浆100克
奶油100克
糖5克
明胶片1克,冰水浸软10-15分钟

做法
1.准备椰浆绵沫:把糖和50克奶油煮滚,搅拌至糖融化,关火后加入明胶片拌匀。
2.加入剩余材料拌匀,倒进专业发泡器,关紧后打进2枚苏打胶囊,放进冰箱冷藏待用。
3.准备椰糖浆:把椰糖块、清水和斑兰叶放进汤锅煮滚,待椰糖块融化后关火放凉。
4.在小玻璃杯中盛1小匙珍多,倒上1/2小匙椰糖浆。
5.把椰浆绵沫从冰箱中取出,摇匀后挤在珍多上,缀以斑兰叶即可。

Chendol with Gula Melaka and Coconut Espuma

serves 4

Ingredients
4tsp chendol
200g gula melaka blocks
80g water
1 pandan leaf

Coconut Espuma
100g coconut cream
100g cream
5g sugar
1g gelatin sheet, soaked in ice water for 10-15mins

Method
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.

食谱提供: Oscar’s
地址:2 Temasek Boulevard, Conrad Centennial Singapore
电话:6432 7481
示范厨师: Florent Castagnos
执行糕点总厨 Executive Pastry Chef
陈伟彬 Bernard Tan Wei Ping
糕点副厨 Pastry Junior Sous Chef

text: 若昕 photo: Kin@Say Cheese Studios