Sunday, June 22, 2008

100% Pinoy..Warm Dessert

Early morning yesterday, I received a text message from my Cuz Ces from Boston... if I'm interested in sharing my baking skills through a media network here in the Philippines. Instantly I replied "ofcourse, no excuses, no buts and ifs". I hope that this recipe will make it. This warm dessert which I created just yesterday was challenging but easy to prepare and economical. I think it is 100% pinoy because of the tropical fruits I used and is highly available since its in season as well. The fresh fruits were simply mashed and the rest were sliced, coated with beer batter. The fritters was filled in with Mango-Honey Cream Cheese and finished off with Calamansi- Butter Sauce. Calamansi Zest, halves and wedges to garnish the dessert.
Banana Mixture (Mash the bananas with sugar and salt, form into a patty,insert a slice of Jackfruit and mango jam, chill for 10 minutes, dip in beer batter, deep fry in canola oil at 350F for about 3-5 minutes, drain with paper towel, cool for 5 minutes and fill in with filling)
3 pieces boild Saging na Saba
1/2 cup sugar
pinch of salt
2 slices of Jackfruit soaked in syrup
1/2 Tablespoon of Mango Jam
Avocado (Dip in beer batter, deep fry, drain, cool and fill in with cream cheese:method is applicable to pineapple)
1 piece of slice Avocado
1 Slice of fresh Pineapple
Beer Batter (Mix all, use as coating for fruits )
2 cups all purpose flour
5 egg yolks
1 1/2 cups regular Beer
4 Tablespoons sugar
2 teaspoons cinnamon powder
pinch of salt
Mango-Honey Cream Cheese Filling (Combine all, put in pastry bag with large round tip, fill in to the fritters)
1/2 Cream Cheese
4 Tablespoons of Honey
1/2 teaspoon of Pandan Extract
2 Tablespoons of Mango Jam
Calamansi-Butter Sauce (Melt all together in a pan and pour over the fritters, garnsih with Calamansi Zest, halves and wedges)
1/4 cup butter
1/8 cup sugar
5 pieces of fresh Calamansi juice

Oil for frying
3 cups Canola oil