Pandan Foam

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Milk 300


  1. In a medium-sized saucepan, boil the milk, pandan syrup and heavy cream.
  2. Remove from the heat, whisk in the bloomed gelatin until it dissolves and the SOSA En Pasta Emulsion. Strain with a fine sieve into a medium-sized bowl.
  3. Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.