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100g Passionfruit Filling & Topping
250g Mango Puree
8g Corn Flour
180g Butter
56g Gelatin Mass (8g gelatine and 48g water)

Heat the Passionfruit Filling & Topping and Mango Puree to 40°C on a stove. Sprinkle the mixture with corn flour and whisk together until boiling point and remove from the stove. Incorporate the gelatin mass and butter into the mix. Pour into silicone half sphere moulds and freeze until ready to use.


150g Flour
8g Baking Powder
2g Salt
40g Colarom Ube
60g Vegetable Oil
60g Milk
4pcs Egg Yolks
60g Sugar
100g Ube Filling & Topping


4pcs Egg Whites
1 tsp Cream of Tartar
90g Sugar

Sift the flour, baking powder and salt. In a separate bowl combine the vegetable oil and milk. Beat the egg yolks with the sugar using a hand held mixer. Add in the Colarom Ube and Ube Filling & Topping. Add in the dry ingredients, then the milk and oil mixture. Be careful not to overwork the batter. Make a meringue starting with the Egg whites and Cream of Tartar. Then, when the mixture is pale and fluffy add in the sugar. Whisk until stiff peaks form. Fold the ube batter and meringue together. Spread on a lined baking tray and bake for 20 minutes at 170°C. Let cool and cut circles with a cookie cutter.


80g Milk
180g Coconut Filling & Topping
20g Sugar
30g Desiccated Coconut
42g Gelatin Mass (6g Gelatin, 36g Water)
300g Whipped
Cream 35%

In a pan bring to a boil the milk, sugar, Coconut Filling & Topping and desiccated coconut. Pour over the gelatin mass and let cool down to 35°C. Add in the whipped cream and use immediately.


100g EL Pao 58% Dark Chocolate Couverture

Cooling Spray Make chocolate strings using acetate sheet and a comb. Fold the sheets together and crystalize. Carefully unfold the acetate and remove the strings. Make the chocolate string holders by piping chocolate into cut cocktail straws. Using the cooling spray, attach the string to the holder. Set aside for assembling.


Using the silicon half-sphere moulds, pipe the coconut cream halfway. Insert the frozen Passionfruit and Mango semi-spheres. Add the Ube Chiffon Biscuit circle and smooth over the mould. Place into a freezer for 10
hours. Take out the dessert from the freezer and cover with Mirror Glaze Ruby or Gold. Decorate with the chocolate strings and edible stars, creating an ornament

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