Lemongrass Scented Cempedak Delight

Cempedak is usually available once a year around the month of July and August. This fruit is not easy to come by in the supermarket due to its perishability. Many said that the fruit is like durian, one either likes it or otherwise. But to chef Ashraf, a pastry chef of the Eastern & Oriental Penang, cempedak is a unique fruit in its own league, unlike durian, it has a sweeter and floral like fragrant that entices anyone who has not tried the fruit before. Because the flesh of cempedak is soft and buttery, once mashed, the custard like pulp will blend in perfectly well with freshly whipped European cream. Here, chef Ashraf presents a great recipe on how ripe cempedak can be made into a gourmet hotel-style entremet.

 

INGREDIENTS:

SPONGE

250 g butter

150 g brown sugar

50 g sugar

50 g trimoline

4 eggs

250 g self-rising flour

5 g baking powder

60 g coconut milk

 

METHOD:

1. Preheat oven to 180ºC, line a 12-inch square baking pan with parchment paper.

2. Beat butter, brown sugar, sugar and trimoline until light and fluffy. Add in eggs and keep beating until combined.

3. Sift in self-rising flour and baking powder. Mix well.

4. Lastly, add in coconut milk and fold to combine. Pour the batter into the prepared baking pan and bake in oven for 30 – 45 minutes or until cooked.

5. Once cooked, use a round 9-inch ring mold to cut out the sponge and keep aside.

 

CEMPEDAK MOUSSE

1 kg cempedak puree

400 g sugar

1 drop orange color

35 g gelatin

105 g iced water

1 kg European Whipping Cream

 

METHOD:

1. Lightly cook cempedak puree and sugar until dissolved, add one drop of orange color and mix well.

2. Bloom gelatin in iced water and place in microwave to dissolve. Pour gelatin solution into cempedak puree and mix to combine.

3. Beat European whipping cream to soft peaks and combine with cempedak gelatin mixture. Keep in refrigerator until ready to use.

 

LEMONGRASS CRÈME BRULEE

800 g European Whipping Cream

300 g milk

150 g sugar

12 egg yolks

50 g lemongrass, pounded and crushed

 

METHOD:

1. Simmer lemongrass in milk and boil for 5 minutes to infuse. Add in whipping cream and mix well.

2. Whisk egg yolks and sugar until foamy. Pour in milk mixture and strain through cheesecloth.

3. Pour the liquid into a 9-inch flexible mold of 1 inch. Place the flexible mold into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the flexible pan. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 – 45 minutes.

4. Remove the flexible mold from the roasting pan and refrigerate for at least 2 hours. And keep aside.

 

CHOCOLATE GLAZING

240 g European Whipping Cream

360 g sugar

290 g water

120 g cocoa powder

40 g gelatin powder

120 g water

100 g 70% chocolate coverture

 

METHOD:

1. Boil together whipping cream, sugar and water to 105ºC. Add in cocoa powder and mix well.

2. To create gelatin solution, bloom gelatin powder in water and set in microwave to dissolve.

3. While the whipping cream is warm, quickly pour into chocolate coverture and keep stirring until melted. Keep warm.

 

CEMPEDAK COMPOTE

400 g sliced cempedak

100 g sugar

1/2 nos lemon zest

 

METHOD:

1. Cook together sliced cempedak, sugar and lemon zest until thicken. Keep aside.

 

TO ASSEMBLE

 

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