I was in the mood to do something really different with pandan and I wondered what it’d be like if I incorporated this nutty aromatic goodness into a mousse. Turned out delightful! Gotta love it when experiments come out exactly the way you imagined. Rich, nutty flavored, light and airy. I piped the finished mousse into small party cups and added a dallop of whipped cream and a vanilla wafer.
Recipe yields 7-8 servings.
- 3 1/2 cups heavy cream
- 4 egg yolks
- 1/3 cup of sugar
- 1 teaspoon of vanilla
- 1 teaspoon pandan concentrate
- In a large bowl, beat yolks and sugar until a pale yellow. In a medium sauce pan on medium heat, add 2 cups of cream and allow to heat up but not to a boil. Gradually whisk in the hot cream to the egg yolk mixture. Pour mixture back into saucepan, add pandan, and on medium heat, allow the mixture to thicken. Stir well. Cool completely.
- Using an electric mixer, beat the rest of heavy cream until it doubles in volume. The cream should be firm but not curdled. Be careful not to over beat the cream since it will turn into butter. Fold the whipped cream mixture into the pandan mixture until evenly incorporated. Chill for at least 3 hours before serving.