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Es Teler in a Cup

Inspired by the traditional Indonesian dessert es teler, this verrine is as succulent and refreshing as the original

Es teler cup 1-1



1. Coconut Sponge


240g Egg yolk
30g Sugar
60g Glucose
320g Egg white
130g Sugar
100g Low protein flour
40g Coconut powder
30g Butter
20g Milk
50g Coconut milk



- 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


140g Unsalted butter (room temperature)
60g Icing sugar
210g All-purpose flour
1.5g Salt



- 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)


220g Avocado flesh
90g Embassy Zen White Chocolate 33%
2g Gelatin (bloom in 10g cold water)



- 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)


65g Coconut milk
80g Milk
7g Pandan leaves
70g Jackfruit (chopped)
100g Embassy Zen White Chocolate 33%
6g Gelatin (bloom in 30g cold water)
250g Whipped cream


- 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


100g Coconut cream
70g Cream
10g Dry coconut powder
200g Embassy Zen White Chocolate 33%
3g Gelatin (bloom in 15g cold water)
280g Cold cream



- 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

- 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


Es teler cup 1-1
Es teler cup 4
Es teler cup 3-1
Es teler cup 2-1

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