Millefeuille of tropical Fruit Compote with Coconut Caramel Sauce and Mantecado Ice Cream Recipe

Recipe by: Mauro Arjona
Ingreidents: Serve 3
Millefeuille: Ingredients
2/3 cup grated plaintain(saba) bananas
3 tablespoons shredded coconut meat
Salt to taste
1/3 cup fresh shredded macapuno
2/3 cup wihte sugar, divide in half
½ cup water, divided in half
Pandan leaves
1/3 cup diced langka(jackfruit)

Procedures:

• In a bowl, combine grated plaintain, coconut meat and salt. Form into patties about ¼ inch thick. Poach in water. Set aside
• In a pan, cook macapuno with 1/3 cup sugar, ¼ cup water and pandan leaves until compote is of desired consistency. Set aside
• In another pan, cook langka with remaining sugar and water. Set aside

Coconut Caramel Sauce: Ingredients:
1/3 cup brown sugar
1 tablespoon butter
1/3 cup coconut milk
¼ cup water

Procedures:

• Caramelize sugar and butter then add coconut milk and water. Simmer until of desired consistency.

Assembly:
Mantecado Ice cream

Procedures:

• On the center of the plate, layer the banana patty with macapuno and langka, making a millefeuille.
• Pour caramel sauce on millefeuille.
• Top with mantecado ice cream.
• Repeat with remaining patties and sauce.