DessertsThe Bandoeng’22 Meringue

Especially for Bandoeng’22 Pandan Liqueur, chef Jeff Keasberry has developed a dessert, the Pandan Coconut Merengue!

Chef Jeff Keasberry , living and working in Los Angles, California America is proud of his Indian roots. He regularly cooks and writes about Indian dishes and his view on what he calls innovative Indian cuisine. Jeff Keasberry has written several cookbooks, of which his book ‘Alle Indische Keukengeheimen’ has recently been published.

Chef Jeff has developed a dessert especially for Bandoeng’22, the Pandan Coconut Merengue! A delicious meringue with a filling of pandan liqueur. Pandan, also known as Asian vanilla, has a unique aroma and gives everything a recognizable green color. Jeff’s merengue is crispy on the outside and soft and ‘cherry’ on the inside.

For the meringue
Protein from 3 eggs
150 grams of sugar
100 grams of powdered sugar

Pastry Cream
250 ml of milk
90 g egg yolk
60 grams of sugar
20 grams of flour

Pandan Cream
250 grams of butter
125 gr icing sugar
375 gr pastry cream
20 drops of Pandan essence
40 ml Bandoeng22 Pandan liqueur

Grated coconut
White chocolate

How to prepare
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About Jeff Keasberry
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Bandoeng’22 Pandan liqueur is an Award Winning Premium Liqueur, made in The Netherlands
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