Pandan Mango Sando (แซนด์วิชใบเตยมะม่วง)

1.Sprinkle the powdered gelatin over the water and let stand for about 5 minutes until fully bloomed.

2.In a saucepan, whisk together the egg yolk, sugar, salt, cornstarch, coconut milk, and pandan juice. Cook over medium heat, stirring constantly, until the mixture thickens and the custard is fully cooked.

3.Remove from the heat and stir in the bloomed gelatin until completely dissolved. Transfer to a bowl and cool over an ice bath until completely chilled.

4.Whip the cream to soft peaks, then gently fold it into the chilled pandan custard until smooth and fully incorporated. Transfer the cream to a piping bag.

5.Pipe a layer of pandan custard cream onto a slice of pandan butterscotch bread. Arrange the mango slices in the direction you intend to cut the sandwich, pressing them gently into the cream. Pipe more cream around and over the mango until completely enclosed, then top with another slice of bread. Repeat to make 3 sandwiches.

6.Wrap each sandwich tightly with plastic wrap and refrigerate for about 1 hour, or until the filling is set. Slice each sandwich in half and serve chilled.