Coconut and Mango Tea Infused Mousse, Lemongrass and Spearmint Tea Infuse Sponge, Coconut Sago with Coconut Chocolate Shell and Cocoa Nibs

• Coconut puree
• Soak gelatin in cold water then squeeze excess water from gelatin keep aside.
• Heat coconut puree with coconut and mango tea then strain to fine sieve then add sugar and gelatin to puree and stir till gelatin dissolve.
• Fold in whipped cream.

Method for Coconut Sago

• Double boil milk and sago and cook till sago is done, add sugar and coconut puree.

Method for Lemongrass and Spearmint Infused Sponge

• Combine flour, butter sugar, vanilla and yeast in an electric mixer bowl fitted with paddle attachment. Add 100rgm of eggs and beat on a minimum speed for 4 min.
• Scrape sides add remaining egg, water and salt increase speed and beat for 6 minutes.
• Remove bowl from mixer cover loosely to prevent crust from forming. Let rest for 30 minutes.
• Preheat the oven to 170C.
• Lightly spray silicon mould pipe dough mixer in mould and let rest at room temperature for another 30 minutes to prove until the dough fills 2/3 of the mould bake the baba sponge for 20 minutes.
• Bring all the ingredients to a boil and strain.
• Place baba sponge in a dish and pour syrup and drain excess syrup.

Method for Chocolate Coconut Shell

• Pipe mousse in mould and let set slightly in a blast chiller.
• Sprinkle cocoa nibs pipe coconut sago and lightly press soaked baba into mousse.
• Place other half of mould on top and pipe more mousse into the mould till filled.
• Place mould in freezer till completely set.
• Dip in chocolate.