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Infused satay cocktail

A cocktail with all the flavors of satay, garnished with an atjar foam.Garnished with seroendeng and lime zest.

Ingredients

1units.itemslemongrass stalk
8units.itemsdjeroek poeroet leaves
5units.itemswhole coriander seeds
40gFresh ginger
1Sambal
250mlCoconut cream 24%
1lWater
10gSoy sauce
50gspicy mango syrup
10units.itemsdrops of sesame oil
30gCondensed coconut milk
100gwashed and crushed peanuts (in the shell)

120mlsatay infusion
15mlhazelnut liqueur
60gCrushed ice
20mlBaileys

fresh atjar
Pro espuma

Preparation

  1. Bruise the lemongrass and cut it into pieces.
  2. Slice the ginger.
  3. In a pan with a little oil, briefly sauté the lemongrass, ginger, kaffir lime, coriander, and sambal.
  4. Deglaze with the coconut cream.
  5. Remove from the heat.
  6. Add water, syrup, condensed coconut, soy sauce, and sesame oil.
  7. Mix well and place in a vacuum bag.
  8. Add the washed and bruised peanuts.
  9. Vacuum seal.
  10. Place in a water bath at 80°C 

  1. Blend the Baileys, hazelnut liqueur, and satay infusion with crushed ice into an ice-cold cocktail.

  1. Blend the atjar with its liquid until smooth in the food processor.
  2. Strain the mixture.
  3. For every 5 dl of atjar, add 25 grams of pro espuma (use a hand blender).
  4. Transfer to a siphon and charge with two cartridges.
  5. Keep chilled until use.

  1. Pour the cocktail into a glass. Spray some atjar foam on top.
  2. Grate some fresh lime over it.
  3. Garnish with a little seroendeng.