With Pandan Mule Cocktail Cubes

This elegant dessert by TV chef Francis Kuijk combines tropical coconut mousse with refreshing pandan mule agar cubes and a crunchy caramelised macadamia topping. A perfect balance of creamy, fresh, and nutty notes – and of course, a signature touch of Bandoeng’22 Pandan Liqueur.

Serves
4 (150 ml cocktail glasses)

Ingredients
For the Coconut Mousse

• 200 g coconut purée (or thick coconut milk)
• 30 g icing sugar
• ½ tsp vanilla essence
• 2 drops pandan essence
• 3 gelatine leaves, soaked in water
• 50 ml Bandoeng’22 Pandan Liqueur
• 140 g thickened cream, chilled and whipped

For the Pandan Mule Cocktail Cubes

• 1½ g agar powder (or according to packaging instructions)
• 2 tsp sugar
• 110 ml ginger ale
• 100 ml Bandoeng’22 Pandan Liqueur

For the Caramelised Macadamia Garnish

• 100 g sugar
• 100 g roasted macadamia nuts

Method
Make the mousse
1) In a bowl, mix the coconut purée, icing sugar, vanilla, and pandan essence.
Leave to infuse for 15 minutes.
2) Gently melt the soaked gelatine leaves (without wringing out) on the stove or in the microwave. Stir the warm gelatine into the coconut mixture.
3) Add Bandoeng’22 and mix well.
4) Using a hand whisk, carefully fold in the whipped cream.
5) Pour into cocktail glasses and refrigerate for at least 1 hour to set.

Make the agar cubes
1) Prepare a square (approx. 11×11 cm) or rectangular dish. The liquid should reach about 1½ cm in height.
2) Place ginger ale, sugar, and agar powder in a saucepan. Whisk until smooth.
3) Bring to the boil over medium heat, simmering for 1½–2 minutes while stirring.
4) Remove from heat, stir in Bandoeng’22, pour into the dish so it sets to 1½ cm thickness.
5) Let cool and refrigerate until firm. Cut into 1½ cm cubes.

Make the caramelised macadamias
1) Line a baking tray with parchment paper.
2) Heat sugar in a skillet, medium heat until melted and golden caramel forms (no stir).
3) Add roasted macadamias, stir to coat, and pour onto the parchment paper.
4) Once hardened, chop finely or blitz briefly in a food processor.
     Store in an airtight container until use.

To serve
1) Remove the mousse glasses from the fridge.
2) Add a few pandan mule agar cubes on top (one per spoonful).
3) Sprinkle generously with caramelised macadamia.
4) Serve immediately.

Tip: You can prepare the mousse and cubes in advance, but add the macadamia garnish only just before serving to keep it crisp.

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.