Chef Magazine for Thailand December/January | Page 52

ROSE COCONUT CREMEAUX WITH YOGHURT,
VANILLA, LICHYES AND BABY CORIANDER LEAVES
BY DAVID INGLADA
QUANTITY: 12
NUMBER OF PORTION: 12
ROSE COCONUT
CREMEAUX IN THE
THERMOMIX
Ingredients
· · coconut milk 600 g
· · cornstarch 60 g
· · sugar 100 g
· · carrogenat iota 1.2 g
· · vanilla seeds 2 u
· · rose water 10 g
Method
1. Put all ingredients in the thermomix and
cook all together for about 8 minutes at
105 degrees and speed 6.
2. Cool down and add in the rose water.
3. Store covered in the refrigerator.
RAW COCONUT CRUMBLE
Ingredients
· · Egg white 300 g
· · Cake flour 60 g
· · sugar 70 g
· · coconut powder 60 g
Method
1. Put all in the ingredients and mix in the
thermomix without temperature for 2
minutes at speed 4.
2. Bake in the oven at 100 degrees
centigrade for about 25 minutes.
3. Cool it down at store at room
temperature.
50
YOGHURT SPONGE CAKE
MICROWAVE
Ingredients
· · Egg white 300 g
· · Cake flour 60 g
· · Sugar 70 g
· · Yoghurt powder 60 g
Method
1. Mix all in the thermomix without
temperature for about 2 minutes at
speed 4 and strain.
2. Pour all the mixture in a syphon Bottle
with 2 charges of gas.
3. Pour 60 gr into a plastic glass (make 3
holes in the bottom.
4. Bake at full temperature in the
microwave for about 1 minute.
5. Remove carefully from the plastic glass
and store in the refrigerator.
Others
· ·
· ·
· ·
· ·
Edible flowers
Fresh almond
White chocolate
Baby coriander leaves
· ·
· ·
· ·
· ·
· ·
Lichyes
Rambutan
Fresh Pomelo
Wasabi leaves
Thick yoghurt
Platted
1. Fill up a pipping bag with nozzle
number 10 and the coconut-vanilla-
rose cremaux.
2. Place in the middle of the plate a
small quantity of the raw coconut
crumble.
3. Place the coconut cremeaux on top
of the raw coconut crumble,
4. Place 16 dots of thick yoghurt on
both sides of the coconut cremeaux.
5. Put some fresh pomelo and lichye
dices between all yoghurt dots.
6. Cut the yoghurt sponge cake
into irregular medium size pieces
and put on the top of the coconut
cremeaux.
7. Finish with some microherbs and
three discs of white chocolate
decoration.