Es Doger Plated Dessert

Name: Es Doger Plated Dessert
Cuisine: Indonesian
Ingredients: mentega; tape; kental manis; garam; susu bubuk; telur; gula; tepung terigu; air; ketan hitam; gula; agar-agar; coklat putih; gelatine; susu; santan; cream; sirup cocopandan; telur; gula; mentega; bubuk almond; tepung terigu; gula; mangga; gula; air jeruk lemon

Serves 1

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Es Doger Plated Dessert

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Serves 1

Directions

1Prepare a container, add the egg and sugar and whisk until the sugar dissolves.
2Prepare a saucepan, add cream, coconut milk, milk and cocopandan syrup, and boil until it boils.
3Pour slowly into the egg while stirring, then pour all the mixture back into the pan.
4Heat again until warm, then add the white chocolate and gelatin, stir well and let cool to room temperature.
5Once cool, add it to the es puma, then charge with two nitrogen canisters, shaking it after each filling to even it out, then chill in the refrigerator.
6For the black glutinous pudding, prepare a saucepan, add black glutinous rice, sugar, agar-agar and water, stir well and heat the pudding mixture until it boils.
7Once boiling, pour into a container, then set aside until set.
8For the almond crumble, prepare a container, add butter, sugar, flour and almond powder, stir until smooth, then flatten with a baking sheet, then bake at 170 degrees Celsius for 15 minutes or until golden brown, then set aside.
9For the bolu tape, mix the tape with condensed milk, then mash until smooth.
10Next, prepare a container, add sugar and butter, then mixer until the color turns pale.
11Then add the eggs, mixer briefly, just until smooth, then add the powdered milk, cornstarch, wheat flour and salt, stir until smooth, then add the tape and stir again until smooth.
12Prepare a baking sheet that has been lined with parchment paper, pour in the batter until smooth, then slam it a few times so there is no air inside, then oven at a temperature of 170 degrees Celsius for 30 minutes.
13When it is cooked, set aside until cool.
14For the mango coulis, prepare a saucepan, add the mango, sugar and lemon juice. Sauté until the mango wilts, then blend until smooth and strain to get a smooth result, then set aside.
15Next, trimming bolu tape to make it neat, then portion to taste.
16The black glutinous pudding is also cut to the same size as bolu tape.
17It's plating time.

Ingredients

mentega
tape
kental manis
garam
susu bubuk
telur
gula
tepung terigu
air
ketan hitam
gula
agar-agar
coklat putih
gelatine
susu
santan
cream
sirup cocopandan
telur
gula
mentega
bubuk almond
tepung terigu
gula
mangga
gula
air jeruk lemon

Equipment

bowlwhiskpanspatulaes pumaovenmixerknife

Es Doger Plated Dessert

Serves 1

youtube.com

Es Doger Plated Dessert

youtube.com

Serves 1

Directions

1Prepare a container, add the egg and sugar and whisk until the sugar dissolves.
2Prepare a saucepan, add cream, coconut milk, milk and cocopandan syrup, and boil until it boils.
3Pour slowly into the egg while stirring, then pour all the mixture back into the pan.
4Heat again until warm, then add the white chocolate and gelatin, stir well and let cool to room temperature.
5Once cool, add it to the es puma, then charge with two nitrogen canisters, shaking it after each filling to even it out, then chill in the refrigerator.
6For the black glutinous pudding, prepare a saucepan, add black glutinous rice, sugar, agar-agar and water, stir well and heat the pudding mixture until it boils.
7Once boiling, pour into a container, then set aside until set.
8For the almond crumble, prepare a container, add butter, sugar, flour and almond powder, stir until smooth, then flatten with a baking sheet, then bake at 170 degrees Celsius for 15 minutes or until golden brown, then set aside.
9For the bolu tape, mix the tape with condensed milk, then mash until smooth.
10Next, prepare a container, add sugar and butter, then mixer until the color turns pale.
11Then add the eggs, mixer briefly, just until smooth, then add the powdered milk, cornstarch, wheat flour and salt, stir until smooth, then add the tape and stir again until smooth.
12Prepare a baking sheet that has been lined with parchment paper, pour in the batter until smooth, then slam it a few times so there is no air inside, then oven at a temperature of 170 degrees Celsius for 30 minutes.
13When it is cooked, set aside until cool.
14For the mango coulis, prepare a saucepan, add the mango, sugar and lemon juice. Sauté until the mango wilts, then blend until smooth and strain to get a smooth result, then set aside.
15Next, trimming bolu tape to make it neat, then portion to taste.
16The black glutinous pudding is also cut to the same size as bolu tape.
17It's plating time.