Coconut, Pandan and Palm Sugar Dome

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From bottom: Sponge, coconut & palm sugar panna cotta, pandan coconut cream, pandan coconut glaze.

 

How adorable are entremets, a classic French dessert with layers of mousse, cream and cake, rich in textural as well as flavoural contrasts but also complementary to each other as a whole. Each entremet is elaborately decorated with various forms of stunning handmade decor ranging from chocolate curls and flowers, macarons shells to edible gold. Entremets are elegant and increasingly gaining grounds among celebration cakes as they are adored for both visual beauty as much as their taste.

As exquisite as they are, entremets are not easy to be made due to the multiple components that usually take more than one day to prepare and assemble. It is intimidating just reading the recipes themselves, which usually are a couple of pages long describing in details recipe and method for each component. However, with a slow, clear and well organized approach, they are do-able. Ohh…. how satisfying it is having accomplished one 🙂

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I got the inspiration from Cakelets and Doilies to try my first ever entremet. The flavour is asian with pandan and coconut milk and palm sugar. This is the first choice because, well…. I have these ingredients readily available at home. One problem is, I have no moulds. Entrements are commonly done in a way that requires individual layer or component to be frozen before adding the next. As such, a mould, or cake rings are helpful in turning out the cakes nicely. Unfortunately, I have neither of them, as thus, my domes were done in a bowl, which explains the not-too-smooth surface. Nontheless, I was nervous to cut one open and thrilled to see the distinct layers withing the dome.

From the bottom, the layers are sponge (brushed with palm sugar syrup), coconut & palm sugar panna cotta, which is surrounded by the pandan coconut cream, then covered in pandan coconut milk glaze. As I am typing this, I am waiting for the dome to defrost in the fridge. I am yet to have a taste of my on work 🙂

The recipe is adapted from here: http://cakeletsanddoilies.blogspot.com.au

Ingredients:

Makes 6 numbers of 70mm diameter domes

Coconut & Palm sugar Panna Cotta
1 tsp powder gelatin
150ml coconut milk
20 grams palm sugar, finely grated
Pinch of salt

Palm sugar Syrup
150ml water
100 grams palm sugar, finely grated

Sponge
One basic sponge recipe

Pandan Coconut Cream
2 tsp powder gelatin
2 egg yolks
50 grams caster sugar
125ml coconut milk, room temperature
1 teaspoon pandan paste
200ml whipping cream

Pandan Coconut Glaze
100 grams white chocolate, finely chopped
3 tsp powder gelatin
100ml water
50 grams caster sugar
100 grams liquid glucose
1 teaspoon pandan paste
70ml coconut milk

Method:

  1. To make coconut & palm sugar panna cotta:
    Soften the gelatin in a bowl of cold water.Combine coconut milk, palm sugar and salt in a saucepan.Stir over medium heat until all the palm sugar dissolves &  mixture just started to boil around the edges. Remove from heat, stir in the gelatin and mix well. Pour mixture into small moulds and freeze until needed (note: these panna cotta moulds need to be smaller than the entremet mould so that the panna cotta would be in the center of the finished entremet).To unmold, use a knife to separate the panna cotta from the sides of the mould. Flip the mould upside down on a baking paper and give a gentle shake to get the panna cotta out. Put the unmolded panna cotta back into the freezer immediately until ready to assemble.
  2. Make sponge
    Bake a sponge. Cut into circles that fit the diameter of your entremet mould. I inverted the mould to measure out the size of the sponge I need to cut. Make 6 circles and set aside.
  3. To make palm sugar syrup:
    Heat water and palm sugar in saucepan over medium heat until sugar dissolves and the syrup start to boil. Let it boil for 5 seconds then set aside to cool completely.
  4. To make pandan coconut cream:
    Prepare a double boiler. Soften the gelatin in a bowl of cold water. Meanwhile, whisk egg yolks and sugar in a until pale in colour and light. Add coconut milk and pandan paste, and whisk well. Put bowl over the double boiler, whisk constantly, until the mixture reaches 85°C to avoid scramble eggs. Remove from heat.Stir in the gelatin. Place the mixture over a bowl of ice, stir until it cools to room temperature.Whisk thickened cream until firm peaks stage then carefully fold it into the cooled mixture above until combined and no cream traces visible.

    Once done, prepare to assemble the entremet immediately as the cream will start to set.

  5. To assemble:
    If you have a 70mm diameter x 34mm height 6 cavities half semi-sphere silicon mould for the domes, you’re lucky and set to get beautiful domes. You can use small cake rings if you wish. Unfortunately, I had makeshift mould made from small bowls. It worked but didn’t give me that perfect hemispheres as in the original post 🙂   Fill about 1/3 of the mould with the pandan coconut cream. Use a small palette knife to spread the cream up the side of the mould. Put a frozen panna cotta round inside the mould. Fill the sides with more pandan coconut cream if required. We aim to completely cover the panna cotta to the rim in this cream.
    We will assemble this entremet upside down. Fill about 1/3 of the mould with the pandan coconut cream. Use a small palette knife to spread the cream up the side of the mould. Put a frozen panna cotta inside the mould. Fill the sides with more pandan coconut cream if required. We aim to completely cover the panna cotta to the rim in this cream. Brush one sponge circle with palm sugar syrup. Place it on top of the panna cotta. Freeze.
  6. To make pandan coconut glaze:
    Melt the chocolate and set aside to cool. Soften the gelatin with cold water. Put a small saucepan over medium heat. Add water, sugar, glucose and pandan paste, stir until sugar and glucose dissolve,  and just started to boil. Set aside.Stir coconut milk into the syrup mixture, followed by bloomed gelatin. Pour over the melted chocolate, then stir gently to combine everything.

    Allow glaze to cool to room temperature. To check if the glaze is ready, lift up a spoon that’s been dipped in the glaze, if it coats the back of the spoon without running down, it’s ready to use.

  7. To finish:
    Unmould domes from molds. Place domes on a cooling rack set on a baking tray. Pour glaze over frozen domes in one motion. Chill and serve.

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