A pandan twist on a French classic
Light, airy, and soaked in a fragrant syrup made with Champagne and Bandoeng’22 Pandan Liqueur. Served with passion fruit jelly, tropical fruits, and vanilla ice cream, this dessert is a feast of textures and flavours that dance between sweet, tangy, and floral.
Serves 6
Ingredients
Passion Fruit Jelly
375 g passion fruit pulp (frozen or fresh)
225 ml water
80 g caster sugar
1 tsp lemon juice
7 gelatine sheets, soaked in water
Savarins
1 tbsp milk
1 tsp honey
4 g dry yeast
2 eggs (M)
2 drops pandan essence (optional)
100 g all-purpose flour
Pinch of salt
35 g unsalted butter, room temperature, cubed
Baking spray
Bandoeng’22 Champagne Syrup
600 ml Champagne demi-sec (or demi-sec Cava or Prosecco)
200 ml water
300 g caster sugar
2 tsp vanilla essence
2 pandan leaves, knotted
200 ml Bandoeng’22 Pandan Liqueur
To Serve
Vanilla ice cream
Tropical fruits (e.g. mango, lychee, pineapple, dragon fruit, jackfruit, banana)
Method
1. Make the passion fruit jelly
Heat the passion fruit, water, and sugar in a saucepan until the sugar has dissolved. Squeeze out the water from the gelatine sheets and add them to the warm mixture. Stir until fully melted. Pour the jelly into a baking tray (approx. 24×36 cm) to a height of about ½ cm. Allow to set in the refrigerator until firm.
2. Make the savarins
Mix milk, honey, and yeast in a bowl. Add the eggs and, if desired, pandan essence. In a stand mixer, combine flour and salt. Slowly add the egg mixture while mixing on low speed, then incorporate the butter. Cover and let the dough prove in a warm place for about 75 minutes, or until doubled in size. Preheat the oven to 170°C (conventional) / 155°C (fan-forced). Grease 6 savarin moulds and fill them halfway using a piping bag. Allow to rise for another 20 minutes.
Bake for 15–20 minutes, until golden brown. Transfer to a rack to cool.
3. Make the Bandoeng’22 Champagne Syrup
In a saucepan, combine all syrup ingredients except the Bandoeng’22. Bring to the boil and stir until the sugar dissolves. Let simmer for a few minutes, then remove from the heat and cool slightly (about 15 minutes). Stir in the Bandoeng’22 Pandan Liqueur.
4. Assemble and serve
Unmould the savarins and soak them in the warm Bandoeng’22 Champagne Syrup for about 3 minutes, turning as needed. Cut circles from the chilled passion fruit jelly, slightly larger than the savarins, and place them on dessert plates. Top with the soaked savarin, spoon over some syrup, add fresh tropical fruits, and finish with two scoops (yes, two!) of vanilla ice cream. Serve immediately.
Tip: For a festive twist, replace Champagne with sparkling yuzu wine or add a few drops of pandan essence to the syrup for extra aroma.
About Francis Kuijk
Dutch-Australian TV chef Francis Kuijk, with her Dutch-Indonesian heritage, is a shining example of where passion and dedication can lead. She became a crowd favorite and finalist in season 4 of Heel Holland Bakt (the Dutch Bake Off). Today, Francis shares her love of cooking through demos and workshops across the country and is the author of popular cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch.
Especially for Bandoeng’22, Francis has created inspiring dessert recipes featuring our pandan liqueur—showcasing how this unique ingredient can add a delicious twist to your sweet creations.
Discover more about Francis, click here.
