In a tall glass, layer the sweet ingredients at the bottom: add the sweetened beans, jackfruit, bananas, and coconut gel.
Fill the glass generously to the brim with cleanly shaved ice.
Pour the evaporated milk slowly over the shaved ice so it seeps down into the layers.
Top the ice with a spoonful of ube halaya, a slice of leche flan, and a perfect scoop of ube ice cream. Sprinkle with pinipig, serve immediately with a long spoon, and mix thoroughly before eating!
This ultimate Filipino summer dessert combines shaved ice and creamy evaporated milk with a treasure trove of sweet ingredients.
Grand Marnier Frozen Souffles
INGREDIENTS
4 oz high-quality bittersweet chocolate, chopped
3 tbsp unsalted butter (plus extra for ramekins)
3 large egg yolks, room temperature
4 large egg whites, room temperature
3 tbsp granulated sugar (plus extra for coating)
1/4 tsp cream of tartar or a pinch of salt
Powdered sugar for dusting
INSTRUCTIONS
Preheat oven to 375°F (190°C). Brush ramekins upward with melted butter, coat the insides thoroughly with granulated sugar, and shake off any excess.
Melt the chopped chocolate and 3 tablespoons of butter together in a heatproof bowl set over a pot of simmering water. Stir until perfectly smooth, remove from heat, and let cool slightly before whisking in the egg yolks.
In a separate squeaky-clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually stream in the 3 tablespoons of sugar while continuing to whip until stiff, glossy peaks form.
Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then delicately fold in the remaining whites until just combined without deflating the batter. Divide into ramekins, wipe the rims clean, and bake for 12 to 14 minutes until puffed up beautifully. Dust with powdered sugar and serve instantly!
This ultimate Grand Marnier Frozen Soufflé is an airy, cloud-like frozen custard infused with bright orange zest and aromatic liqueur.
