pandan creme brulee...

with tropical fruit and basil seed tuile, over basil gelee and coconut chiffon, sit on basil fluid gel...

In order to clean up your palate, take a pandan-basil seed soda shot with the coconut-pandan macaroon first. Then follow with the dessert.

I was going to call this dessert "floating market", but then it didn't make sense to have a shot. For some reason, this name came to my mind while I was planning how to plate it. If you've been to Thailand and visited Damnoensaduak Floating Market, you might understand how I got the idea. I know I'm weird, but somehow I translated that image into this dessert.

3 servings1

for the creme brulee
- 250 g heavy cream
- 3 yolks
- 60 g sugar
- 7 g pandan extract

for the chiffon
- 250 g all-purpose flour
- 60 g unsweetened coconut, finely shredded
- 1 tsp baking powder
- 250 g sugar
- 1/2 tsp salt
- 3 egg yolks
- 30 g milk
- 90 g coconut milk
- 30 g vegetable oil
- 5 egg whites
- 1/4 tsp cream of tartar
- 50 g sugar1

for the fluid gel and gelee
- 300 g simple syrup
- 100 g basil leaves, blanched
- 3 g agar agar

for the tuile
- 45 g flour
- 80 g sugar
- pinch of salt
- 2 egg whites
- 50 g butter, melted
- 1/2 vanilla bean
- 1/4 tsp basil seeds

for the shot
- 150 g water
- 10 pandan leaves, cut into 1" long
- 100 g simple syrup
- 2 tsp basil seeds
- 100 g club soda

for the macaroon
- 40 g almond flour
- 30 g unsweetened coconut, finely grind
- 67 g powdered sugar
- 67 g sugar
- 16 g water
- 50 g egg whites
- pinch of salt
- pinch of green color powder1

for the ganache
- 50 g heavy cream
- 100 g white chocolate
- 10 g butter
- 3 g pandan extract1


for the creme brulee
1. Scald the cream.
2. Whip yolks, sugar and extract together by hand until well blended.
3. Temper cream slowly into yolk mixture while whisking.
4. Strain, then pour into the molds on a flat sheetpan.
5. Place into 325 degrees F oven, then flood sheetpan with hot water.
6. Bake for 20 minutes or until just set.
7. Remove from the oven, let cool at room temperature before freezing them.

for the chiffon
1. Sift all dry ingredeints together in a mixing bowl, set aside.
2. Whisk all wet ingredients together in another bowl until combine, then add into dry mixture and whisk until smooth.
3. Make French meringue with egg whites, cream of tartar and sugar.
4. Fold 25% of meringue into the batter.
5. Gently fold in the remaining meringue.
6. Pour the batter into half sheetpan lined with parchment.
7. Bake for 35-40 minutes, then remove from the oven.
8. Cool it in the pan for 5 minutes, then unmold.
9. Let cool completely before cutting into round shape.

for the fluid gel and gelee
1. Blend together simple syrup and basil. Strain through a cheeseclothe, discard the solids.
2. Bring 250 g. basil water and 3 g. agar agar to a boil for a minute.
3. Pour into an 8"x8" pan lined with plastic. Refrigerate until set.
4. Using cookie cutter, cut the gelee into the desire size.
5. To make the fluid gel; blend leftover gelee with the remaining basil water until smooth.

for the tuile
1. Blend together flour, sugar and salt.
2. Add egg whites and blend until smooth.
3. Blend in butter.
4. Spread on silpat using stencil.
5. Bake at 350 degrees F for 4-5 minutes or until golden brown.
6. Shape while still warm.

for the shot
1. Blend pandan leaves with water together. Strain through a cheeseclothe.
2. Add the seeds, soak until the seeds become gelatinous.
3. Add simple syrup, then chill for 30 minutes.
4. Add club soda right before serving.
for the macaroon and ganache
see procedures at Hazelnut-Praline Macaroons


Nate-n-Annie said...

Very impressive! where do you get the holy basil seeds?

Thip said...

Hi Nate-n-Annie,
Actually, it's lemon basil seeds. I got it from my recent trip to Bangkok. You can find them here at Asian market though.

pook N' house said...

Floating market? great name though, Thip. When I was a child, basil seeds drink and anything with pandan were my favorite. Til this day, I will take pandan custard spread with salted butter on toast over anything in the world.

Just really yummy looking dessert.

BTW, Happy Belated New Year. I know it is late but I keep wishing friends and family all the way til Valentine :D Been working a lot and just had couple holiday days off during 4 months span.

May this new year brings more excitement into your baking career, loads of fun, laugh, joy, and great times as well as great health.

Eileen said...

WOW, that's a killer photograph!

Babyjubal said...

ตามมาว้าวอีกคน...แค่ชื่อก็น่ากิน รูปยังสวยอีก

เดี๋ยวนี้มีบล๊อกของตัวเองแล้วเหมือนกันนะก๊ะ อิอิ

Tiny bakery said...

ไม่เห็นรูปอ่ะค่ะพี่ทิพย์ แงๆๆๆ
แต่อ่านวิธีทำและส่วนผสมแล้ว ต้องอร่อยแน่ๆเลย
บัวเอาสูตรของพี่ทิพย์ไปทำตั้งหลายครั้งแล้ว อร่อยทุกครั้งค่ะ อิอิ

Christy said...

Oooohhhh...so beautiful, Thip!! I wihs I have the determination to create such complicated dessert at home!!

Vanillaorchid said...

I like the name ka P'Thip... it makes me think about that market. Long time I have not been there ka.

The dessert is perfect and beautiful ka.

Sophie said...

That's gorgeous, almost too beautiful to eat. I love the bright color!

Y said...

I love the idea of the floating market translating into a dessert. That macaron perched on top of the shotglass is very cute too :)

katy said...

now that is an intense pastry! it looks like a ton of work, but how gorgeous!

Tartelette said...



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