‘Jajanan’ By Deden Putra

Executive Pastry Chef, Pechanga Resort Casino, Temecula, CA

Avocado Panna Cotta, Pandan Financier, Lemon Jackfruit Caviar, Coconut Sorbet

‘Jajanan’ means market snacks or nibbles – light bites usually found in Indonesia’s traditional market. Jackfruit is one of the most famous fruits in Indonesia, and it has been one of my favorite fruits since I was a kid. My grandma grows them in her backyard, and whenever the season comes, she asks me to harvest them by climbing up the tree. She cuts and peels them for me, then we eat them together. The fragrance of the fruit is lovely, and the taste is sweet. We use jackfruit and pandan in some of our Indonesian sweets, and this is my take on one of them. Combining traditional flavors with modern flavors and techniques, this dish represents the uniqueness of jackfruit –  that scary-looking fruit – in a delicious dish that can be served at a Michelin-starred restaurant.

Yield: 12 servings

Avocado Panna Cotta

• 9 g gelatin sheets (gold) 
• 300 g heavy cream
• 200 g fresh avocado purée
• 112 g granulated sugar
• 150 g crème fraîche

1. Soak the gelatin sheets in cold water to soften.

2. In a medium saucepan, bring the cream, avocado purée and sugar just to a boil over medium-high heat. Stir in the creme fraiche. Drain the soaked gelatin and stir into the cream mixture. Divide the mixture evenly among 12 individual 2ʺ round molds. Chill for at least 4 hours, or overnight. 

Pandan Financier

• 9 egg yolks
• 200 g granulated sugar
• 65 g cornstarch 
• 65 g all-purpose flour
• 225 g unsalted butter, melted
• 1 Tbs pandan paste 

1. Preheat the oven to 325˚F (163˚C).

2. Whip the egg yolks in a stand mixer on medium speed for about 10 minutes, until light, then add the sugar slowly and continue to whip for about 30 minutes, until the mixture reaches the ribbon stage.

3. Fold the cornstarch and flour into the egg mixture using a spatula (do not overfold). Gently fold melted butter and pandan paste into the mixture until no streaks are visible. Pour the batter into an 8ʺ square mold. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Cut into 1ʺ cubes.

Avocado Mousse 

• 250 g fresh avocado purée
• 10 g fresh lemon juice
• 150 g sweetened condensed milk
• ½ vanilla bean

1. Place all ingredients into a Vitamix container and secure the lid. Turn the machine on and slowly increase speed to variable, then to high. Blend for about 30 to 40 seconds, or until smooth.

2. Place mousse in a pastry bag fitted with a #4 plain tip; set aside.

Avocado Balls 

• 1 fresh avocado
• 75 g granulated sugar
• 8 g lemon juice 

1. Using a melon baller, scoop the avocado into two different sizes. Toss with lemon juice and sugar; set aside.

Jackfruit Caviar

• 75 g jackfruit purée
• 25 g water
• 25 g granulated sugar  
• 1 g agar agar
• Vegetable oil, as needed

1. Pour vegetable oil into a tall container and freeze it overnight before use.

2. In a saucepan, whisk together the purée, water, sugar and agar agar and boil for 2 minutes. Allow to cool slightly.

3.Transfer jackfruit mixture to a squeeze bottle and squeeze a one drop at a time into the cold oil. Use a strainer to remove the pearls, then rinse gently with water. Set aside.

Coconut Crumbles 

• 120 g white chocolate, melted
• 50 g very finely shredded unsweetened desiccated coconut, toasted 
• ½ tsp coconut paste
• 20 g tapioca maltodextrin

1. Temper the white chocolate. Stir in the toasted coconut and coconut paste. Fold in the tapioca maltodextrin and keep stirring until crumbles form. Set aside.

Valrhona Opalys Cremeux

• 125 g sweetened condensed milk
• 125 g heavy cream
• 40 g egg yolks
• 25 g granulated sugar 
• 125 g Valrhona Opalys white chocolate 33%, chopped

1. In a medium saucepan, bring the sweetened condensed milk and cream to a simmer. Remove from the heat.

2. In a medium bowl, whisk together the egg yolks and sugar. Gradually whisk into the hot cream. Transfer the mixture to a saucepan and cook over moderately low heat, stirring constantly, until it reaches 180˚F (82˚C). 

3. Strain the custard through a fine-mesh sieve into a heatproof bowl. Stir in the chopped chocolate and let it sit for 2 minutes. Whisk vigorously until smooth, then pour the cremeux into a shallow dish. Press a sheet of plastic wrap directly onto the surface of the cremeux and refrigerate until set, at least 6 hours or overnight. 

Coconut Sorbet

• 500 g coconut purée
• 1 g salt
• 137 g coconut water
• 62 g trimoline
• 5 g lemon juice
• 100 g simple syrup

1. In a saucepan, combine the coconut purée, salt, coconut water, trimoline and lemon juice and bring to a boil. Stir in the simple syrup. Place the pan in an ice bath and allow to stand, stirring occasionally, until completely cool.

2. Process the base in an ice cream machine.

Pandan Coral Tuile

• 80 g water 
• 30 g vegetable oil 
• 10 g all-purpose flour
• 2 drops pandan paste

1. Combine all the ingredients.

2. Pour one tablespoon of the batter onto a hot flat top, and cook until all the liquid has evaporated. Place the tuile on a paper towel-lined sheet pan to absorb the excess oil. Repeat with the remaining batter.

Lemon Jackfruit Curd

• 125 g granulated sugar
• 2 large eggs
• 35 g jackfruit purée
• 40 g fresh lemon juice
• 50 g unsalted butter, cut into small cubes

1. In a medium saucepan, combine the sugar, eggs, jackfruit purée, lemon juice and butter. Cook over medium-low heat until bubbles just begin to appear on the surface and the whisk leaves trails in the curd (a thermometer should register about 180˚F/82˚C).

2. Strain the curd and let it cool down in the refrigerator for a few hours before using.

Candied Lemon Peel

• 1 lemon
• 150 g granulated sugar
• 150 g water 

1. Using a peeler, remove the rind from the lemon and slice it lengthwise. 

2. In a saucepan, cover the lemon peel with water and bring to boil. Drain and repeat with fresh cold water. Repeat the boiling step three times. Drain and set the peels aside.

3. Combine the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar.

Reduce the heat to low and stir in lemon peel; simmer until it is translucent. Store the candied peels in the syrup in a covered container in the refrigerator.

Plating

• Edible flowers
• Microgreens

1. Place the avocado panna cotta in the center of a plate. Place a pandan financier cube on each side. Pipe some avocado mousse in a mound next to each financier, then scoop a hole in the center of each mound using a hot melon baller. Scatter the jackfruit caviar in each mousse cavity. Place few avocado balls next to each financier. Form a mini quenelle from the Valrhona Opalys cremeux and place one on top of each financier. Scatter some coconut crumbles in small mounds around the plate in three places, and place a quenelle of coconut sorbet on top of one of the mounds.  Pipe some plain dollops of lemon jackfruit curd on top of the pandan panna cotta and arrange two pieces of pandan coral on each side. Garnish with a few edible flowers and micro greens.

(This recipe appeared in the Spring 2024 issue of Pastry Arts Magazine)