Es Teler in a Cup

1. Coconut Sponge

Ingredients:   

Preparation:

- Mix egg yolk, 30-gram sugar and glucose. Bain-marie until 35ºC and whisk until fluffy
- Whisk the egg whites and 130-gram sugar until soft peak, then fold into the egg yolk mixture gently
- Sift and add the flour and coconut powder, then gently fold them into the egg yolk mixture in 3 parts
- Heat the butter, milk and coconut milk, then mix into the mixture until well combined

2. Crumble

Ingredients: 

Preparation:

- Carefully whip the butter with icing sugar until well incorporated
- Gradually add a mixture of flour and salt, mix well
- Roll out the dough until 2-3 mm thick
- Cut the dough using a cookie cutter of your choice
- Bake at 160ºC for 14-16 minutes or until golden brown. To get a flat surface, cover the dough with baking sheet or silpat when baking

3. Avocado Cream

(Quantity: 8 cups @ 35g)

Ingredients:  

- Blend the avocado until smooth
- Add melted white chocolate and melted bloomed gelatin, then emulsify with a hand blender

4. Coconut White Chocolate Mousse

(Quantity: 15 cups @ 30g)

Ingredients: 

Preparation:
- Heat coconut milk and milk, then infuse pandan leaves and jackfruit for about 15 minutes
- Sift then pour the liquid onto the melted chocolate
- Add melted bloomed gelatin, mix well
- Add whipped cream and fold into the mixture until well combined

5. Coconut Chantilly

Ingredients: 

Preparation:

- Heat coconut cream and 70-gram cream
- Add coconut powder and white chocolate, then blend until emulsified
- Add melted bloomed gelatin and mix well
- Lastly, put the cold cream in, mix well

5. Assembly

Preparation:
- Put Crumble on the bottom of the glass, then cover with Coconut Sponge
- Add a layer of Avocado Cream
- Pour the Coconut White Chocolate Mousse into the glass
- Decorate with Coconut Chantilly and chopped jackfruits