Jeff Keasberry’s Pandan Coconut Meringue

Especially for Bandoeng’22 Pandan Liqueur, chef Jeff Keasberry has developed a dessert, the Pandan Coconut Merengue! Chef Jeff, 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 and published several cookbooks.

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.

Ingredients
Meringue
3 egg whites 100 gr (3.5 oz)
150 gr (5.3 oz) granulated sugar
100 gr (3.5 oz) powdered sugar

Pastry Creme
250 ml milk
90 gr (3.2 oz) egg yolk
60 gr (2.1 oz) granulated sugar
20 gr (0.7 oz) all-purpose flour

Pandan Creme
250 gr (8.8 oz) real butter
125 gr (4.4 oz) powdered sugar
375 gr (13.2 oz) pastry creme
20 drops Pandan Paste (flavoring & coloring concentrated)
1 shot (1.5 oz) Bandoeng22

Other
Grated coconut
White chocolate

Method of preparation
For the Meringue
Line a baking sheet with parchment paper. Beat the egg whites with the granulated sugar to a stiff mass. Fold in the powdered sugar. Put this in a piping bag and form circles on the baking sheet. To make them all the same in size, draw circles of 3.5″ in diameter with a pencil on the parchment paper. You could use a ramekin or a cookie cutter ring. Bake for 30 minutes at 150C / 300F degrees – for soft content and light caramel taste.

For the Pastry Creme
Bring the milk and half of the sugar to a boil. Put the remaining ingredients in a bowl and mix well. Pour the boiling milk into the bowl while stirring well. Put everything back in the pan and let it cook well – only once (until you see the first bubble burst). Pour the pastry cream on a dish and cover it with plastic. Put in the fridge.

For the Pandan Creme
Beat the butter smoothly with the powdered sugar and add the cooled pastry cream and the pandan paste and Bandoeng22. Beat this until it is a smooth mass.

The final product
Build the pastry. Spray a rosette of cream on a slice of meringue and add another slice of meringue on top. Brush the sides with the cream and roll it through the grated coconut. The height of the pastry is about 2″. Decorate the top of the pastry with a piping bag and add a chocolate figure that looks like a piece of pandan leaf. Melt white chocolate and add pandan paste to it. Brush some of that mixture on wax paper and let it cool/harden.

For more tips and recipes, go to his website Cooking with Keasberry. Click here…