In this class you’ll learn how to make a modern tart using pandan, yuzu and coconut. Pandan is a fragrant leaf used in Asian cuisine in both sweet and savoury dishes. Here I’ve used a pandan extract to make a yuzu pandan cremeux that highlights the vanilla and coconut notes of the pandan. The cremeux sits on a white chocolate and coconut rice crispy base which has a lovely crisp texture, and is then topped with a coconut gel and candied pandan leaves.
PLEASE NOTE: THIS CLASS WILL BE HELD AT OUR NEW KITCHEN: 7a Stewart drive, Newlands. There is parking in the community car park by Newlands Medical centre, behind the new world.
Class will run for about 3 hours on Saturday the 29th of April at 11am. The time may vary depending on how fast or slow everyone is. You are not required to bring anything, just wear comfortable, closed toe shoes. a lot of our classes contain gelatine, if you require a certain type of gelatine (beef or pork) please let us know.
You will be provided with a box to take your pastries home, but are welcome to bring reusable containers.