Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**

00:00 : intro
01:12 : persiapan bahan (prepping the ingredients)
01:45 : membuat jeli jahe (making Ginger Jelly)
02:59 : membuat crumble kelapa (making Coconut Crumble)
04:08 : membuat whipped lime yogurt (making Whipped Lime Yogurt)
05:47 : membuat nanas karamel (making Caramelized Pineapple)
07:17 : hidangan siap dan plating (the dish is ready to plate)

#ResepDessert #MasterChefIndonesia #ResepCheryl

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[INDONESIAN]
Resep Deconstructed Tropical Dessert (untuk 3-4 porsi)

Bahan jeli jahe:
150 gr air
4 cm jahe
50 gr gula pasir
1 ½ gr bubuk agar-agar

Bahan nanas karamel:
1 buah nanas madu
Bubuk kayu manis secukupnya
5 sdm gula castor

Bahan crumble kelapa:
85 gr tepung terigu protein rendah
50 gr mentega
25 gr kelapa parut kering
50 gr gula pasir
Garam secukupnya

Bahan whipped lime yogurt:
150 ml whipping cream
1 buah jeruk nipis
25 gr greek yogurt
25 gr gula halus

Langkah:
1. Panaskan air, gula pasir, parutan jahe, masak hingga mendidih lalu masukkan bubuk agar-agar, aduk rata tuang ke dalam mangkuk, dinginkan kemudian potong kotak
2. Untuk coconut crumble, lelehkan mentega lalu di wadah terpisah, campurkan tepung, gula dan kelapa parut kering, aduk rata
3. Masukkan lelehan mentega secara perlahan sambil diaduk kemudian masukkan sedikit garam, masak kembali hingga kecokelatan, sisihkan
4. Campurkan whipping cream, greek yogurt, dan gula halus yang telah disaring, kocok hingga mengembang lalu masukkan sedikit parutan jeruk nipis dan sedikit perasan air jeruk nipis, aduk rata
5. Masukkan ke dalam piping bag yang telah diberi spuit di dalamnya
6. Potong nanas lalu tambahkan bubuk kayu manis, aduk rata
7. Susun ke dalam loyang tahan panas, taburkan gula castor di semua sisi lalu torch, potong kotak sebagian nanas, sisihkan
8. Susun crumble, whipped cream, nanas dan jeli di dalam gelas atau dessert plate
9. Deconstructed tropical dessert siap dihidangkan

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[ENGLISH]
Deconstructed Tropical Dessert Recipe (yield 3-4 servings)

Ginger Jelly ingredients:
150 g water
4 cm ginger
50 g sugar
1.5 g agar powder

Caramelized Pineapple ingredients:
1 pc honey pineapple
Cinnamon powder, as needed
5 tbsp caster sugar

Coconut Crumble ingredients:
85 g cake flour
50 g butter
25 g desiccated coconut
50 g sugar
Salt, as needed

Whipped Lime Yogurt ingredients:
150 ml whipping cream
1 pc lime
25 g greek yogurt
25 g icing sugar

Steps:
1. Heat water, sugar, grated ginger, and bring to a boil. Add agar powder and stir. Pour into a bowl. Chill, then slice into cubes.
2. For the Coconut Crumble, melt the butter. In another bowl, combine flour, sugar, and desiccated coconut. Mix well.
3. Add the melted butter in slowly while stirring. Add a bit of salt, then cook again until golden brown. Set aside.
4. Combine whipping cream, greek yogurt, and sifted icing sugar. Whisk until fluffy, then add lime zest and lime juice. Mix well.
5. Add the cream into a piping bag with a nozzle attached.
6. Slice the pineapple and add cinnamon powder. Mix well.
7. Arrange the pineapple on a heat-proof pan. Sprinkle caster sugar on all sides, then torch it. Cube some of the pineapple and set aside.
8. Assemble the Crumble, Whipped Cream, Pineapple, and Jelly in a glass or a dessert plate.
9. Deconstructed Tropical Dessert is ready to serve.

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