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Ganache flexible de boniato | Chantilly de coco | Compota de jackfruit
Inspirado en el curso de @antoniobachourscoolinary-com
Sweet Potato Flexi Ganache | Coconut Chantilly | Jackfruit Compote
Inspired by @antoniobachourscoolinary-com course
Traducido del inglés
Raquel González Carvallo, Mohamed Naguib y6 más4 Comentarios-
Que bonito !!! Y que pinta más buena
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Scoolinary Team
Welcome to the community, Chef Enggie! 👨🍳 Sweet Potato Flexi Ganache, Coconut Chantilly, and Jackfruit Compote already sounds like a thoughtful combination, with plenty of room to play with sweetness, acidity, creaminess, and texture. Unfortunately, I can’t see the photo on my phone, so could you please edit the post and upload it again? I’d love to see the presentation and give you more specific feedback.
We’d also love to know more about your professional journey. What area of pastry or cuisine are you currently working in, and what inspired this particular combination of sweet potato, coconut, and jackfruit? It would be great to understand the idea you wanted to express through the dessert.
And what are you hoping to find at Scoolinary? Are there specific techniques, creative approaches, or professional skills you’d like to develop further? The more you share about your goals, the better we can support you, and you’ll find a whole community here ready to exchange ideas and learn alongside you.
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Hi Sol, Thank you for your message
Its a dessert inspired by the local sweet called “TALAM UBI” its a originally made from Sweet Potato And Coconut Custard, Indonesia and well known throughout all in native Southeast Asian heritage.
I was starting my professional work career in 5 stars hotel back to 2008. Glad to find the lovely community with very interesting flatform and learning environments, sharing opportunities like SCOOLINARY.Cheers
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Level:
Scoolinary Team
@enggieanggakusumah Chef Enggie, thanks for sharing the story behind the dessert. Turning Talam Ubi into a plated creation with sweet potato flexi ganache, coconut Chantilly, and jackfruit compote is an interesting way to preserve its Southeast Asian identity while changing its textures and presentation. With your hotel experience since 2008, I’d be interested to know how you approached that transformation: which element did you feel needed to remain closest to the original for the dessert to still read as Talam Ubi?
One experiment could be to change just one variable at a time, perhaps the acidity of the jackfruit compote or the sweetness of the ganache, and compare how it changes the perception of the coconut and sweet potato. That kind of testing can help you define your own balance while keeping the cultural reference clear. Looking forward to seeing more of your work and exchanging ideas with you here!
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