Ube Nutella^® Souffle Pancakes by Chef Reynold Poernomo

METHOD

1. Combine egg whites and sugar and whisk to create a meringue until stiff peaks form. Separately, whisk egg yolks with ½ tsp ube extract and 75g coconut milk, then mix in dry ingredients (cake flour, baking powder, sugar) to form the Ube paste. Fold meringue into ube mixture ⅓ at a time until well combined, then transfer the batter into a piping bag, and ensure it is firm enough.

2. Heat a large nonstick pan and lightly spray with oil. Pipe pancake mixture to 10cm diameter, then splash a tablespoon of water into the pan and cover with a lid for 20-30 seconds. Remove the lid and using a spatula, flip the pancakes and cook for a further 30 seconds or until set. Repeat until you have a stack of 3 for each plate.

3. To make ube coconut sauce, Place 40g coconut cream, 60g coconut milk, honey, ube paste and ¼ tsp ube extract together in a pot to cook whilst whisking over medium heat. Allow to simmer for 3-4 minutes, then remove from the heat and cool down.

4. To make latik, cook 280g coconut cream in a saucepan over medium high heat. Whisk as it boils and continue to whisk until the mixture begins to dry up and caramelise to a golden brown crumble consistency. Transfer to a dry paper towel and set aside.

5. Stack the souffle pancakes onto serving plates and pipe a dollop of 30g Nutella (15g per serving) on the top pancake and spread, then place slices of banana onto the other half. Sprinkle 2g latik onto the bananas and garnish with edible flowers. Pour ube sauce onto the pancake and enjoy!