Coupe Sulipan
By Chef Gene Gonzalez
INGREDIENTS:
FOR THE MERINGUES:
1/4cup White Sugar
4 pcs Magnolia Brown Egg(egg whites only)
3/4 tsp cream of tartar
1 tbsp confectioners’ sugar
1 tsp vanilla extract
2 pcs fresh ripe mangoes, sliced
4 scoop Magnolia Ice Cream Best of the Philippines Pandan Pinipig
FOR THE CUSTARD SAUCE:
2 pcs Magnolia Brown Egg(egg yolks only)
1/2 cup Milk
2 tbsp powdered sugar
2 tbsp macapuno preserved
FOR CARAMEL:
1/4 cup white sugar
1 tbsp Magnolia Gold Butter
1/2 cup water
INSTRUCTIONS:
Melt sugar until bronze. Add butter. Mix until butter emits Toffee aroma. Add water and whisks reduce to a sauce. Preheat oven to 350?F.
1. In a saucepan, cook raspberry puree with white sugar. Set aside.
2. In a mixing bowl, whip the egg whites with cream of tartar until light and foamy. Gradually add the confectioners’ sugar and continue beating. Add vanilla.
3. Scoop meringue onto greased baking sheet and bake for 5-10 minutes or until it has risen and doubled in size.
4. Arrange with pandan pinipig ice cream, macapuno custard sauce and caramel streaks.
No Comment to " Coupe Sulipan "