CENDOL MOUSSE

Cendol mousse is a mousse that dikreasikan with Indonesian style. This turned out delicious creations too lo .... Let us try the delicious straight cendol mousse and fresh this!

  
The ingredients / condiments:

Syrup Ingredients:
250 grams of brown sugar comb
250 ml of water
2 pandan leaves, tie the knot
2 teaspoons cornstarch, dissolved in 2 teaspoons water

ingredients:
3 egg yolks
40 grams of sugar
200 ml thick coconut milk from half coconut
6 sheets of gelatine, soak, wring it out, on the team
50 grams of flour custard, mixed with 120 ml of cold milk
250ml thickened cream, whipped fluffy
100 grams of cendol

Decoration materials:
100 grams of cendol

How to make:

     Syrup, boil the sugar, water and pandan leaves to a boil while stirring. Filter. Divided into two parts bagian.Satu, bring to a boil again. Add cornstarch solution. Stir until bubbling. One part again let the liquid. Set aside.
     Beat the egg yolks and sugar until thickened. Lift. Enter the coconut milk. Stir in the team until thickened.
     Add gelatin and one part liquid sugar syrup. Stir well. Set aside.
     Mix, custard, whipped cream, egg yolk mixture, and cendol. Stir gently. Enter into a plastic triangle.
     Spray into serving glasses. Freeze. Pour 2 tablespoons of thick sugar syrup and 2 teaspoons for garnish cendol.


Serves 4