Rose Cream, Coconut, Pink Rose Petals, Candied Peanuts, White Currants, Lime Zest
Pastry Chef Maya Erickson of Langbaan | Portland, OR
Yield: 25 to 30 servings
Adapted by StarChefs | April 2018
INGREDIENTS
Rose Cream:
500 grams coconut milk
500 grams pink coconut water
100 grams sugar
2 tablespoons rice flour
2 tablespoons rose water
Coconut Ash Pudding:
130 grams sticky rice flour
30 grams rice flour
14 grams arrowroot starch
484 grams coconut water
240 grams coconut cream
500 grams limestone water
290 grams palm sugar
2 pandan leaves
6 tablespoons coconut ash
Salt
To Assemble and Serve:
Pink rose petals
Candied peanuts
White currants
Lime zest
METHOD
For the Rose Cream:
In a saucepan over medium-low heat, stir to combine all ingredients and cook until thick. Remove from heat and chill.
For the Ash Pudding:
In a bowl, whisk to combine fl ours, arrowroot, and half the coconut water; set aside for 30 minutes. In a large pot, combine remaining ingredients with the fl our mixture. Cook over low heat, stirring often, until pudding is thick and fl our taste has completely cooked out. Remove from heat and chill.
To Assemble and Serve:
Spoon Rose Cream onto a plate and place a large spoonful Coconut Ash Pudding on top. Garnish with rose petals, candied peanuts, currants, and lime zest.
