Thursday, June 05, 2008
Cendol mousse ingredients:
3 egg yolks
45 gm. fine sugar
1/4 tsp. salt
200 ml. Santan (coconut milk)
1 Tbsp + 1 tsp. Gelatine Powder soaked in 50 ml. water
50 gm. instant custard powder
125 gm. fresh milk
250 ml. Dairy whip cream (35% fat content)
300 gm. cendol - drained
Gula Melaka syrup: Boil together till gula melaka dissolves. Divide into 2 parts.
280 gm. gula melaka
280 gm. water
4 pieces of pandan leaves
1 piece of thin chocolate sponge cake - cut into rounds
(1) Whisk egg, salt and sugar until sugar dissolves. Stir in Santan. Place over a pot of simmering water and stir till mixture thickens. Add in gelatine mixture.
Add in 1 part of gula melaka and stir to combine. Set aside.
(2) Mix instant custard with milk and stir till smooth. Fold in whipped cream and cendol and mix in (1) - gula melaka mixture.
(3) Spoon in the mixture to fill half of the glass, top with a thin slice of sponge cake and then spoon in cendol mixture. Let it set in the fridge.
(4) Spoon a thin layer if gula melaka syrup and top with some cendol before serving.