Turon Me On

Recipe created By Chef Lovely Borres

Filo Discs

Ingredients:

1 defrosted packet of Phyllo/Filo (2-3 Sheets)

1 T icing sugar

Canola Spray/ Melted butter for brushing

Procedure:

Preheat oven to 400 degrees F or 200 degrees C. Line a tray with baking paper or silicone mat/sheet.
Lay out the defrosted packet filo sheets on top of chopping board, fold it into two. You will have 4 sheets in total. Spray some canola oil or brush some melted butter on the filo pastry dough and using a round cutter (58mm), cut around 7-8 discs. Putting a hole in the middle of the disc is optional. (Use a smaller cookie cutter or nozzle to do so)
Lightly sprinkle filo discs with icing sugar.
Bake In the middle rack for 7 minutes or until golden brown.

Banana and Jackfruit Cream

Ingredients:

1 cup (240 g) heavy whipping cream, divided into two portions

½ cup (88 g) any white chocolate chips

½ package (125g) cream cheese

½ cup (150 g) banana puree (pure banana plantain or banana sugar blitz)

½ cup (150 g) jackfruit puree (75 g syrup + 75 g jackfruit from the can)

In a microwaveable bowl, heat up ½ cup of heavy whipping cream until it starts simmering. Add in the white chocolate chips and let it sit for 2 mins before stirring it until the chocolate chips have all melted. If needed, return to the microwave for 20 sec pulse until all the chocolate chips have melted. Set aside to cool.
Add in the cream cheese and whisk together until the mixture is fully incorporated. Then split the cream cheese mixture evenly into two separate bowls.
In one of the bowls, add in the banana puree. Whip them together until they are fully incorporated. Do the same for the jackfruit puree.
In a stand mixer or using a hand whisk, whip up the remaining 1 cup of heavy whipping cream until stiff. Divide the whipped cream into two portions.
Using half of the whipped cream, fold the banana puree mixture into it. Then pour it into a piping bag and refrigerate. Repeat with the jackfruit mixture.

Langka Sauce

Ingredients:

1/8 cup (28 grams) unsalted butter

¼ cup (38 grams) jackfruit/langka cut into cubes

1 T (15 ml) banana flavour

½ T (8 grams) ground cinnamon

½ T (7.5 ml) rhum or imitation rhum

½ cup (75 grams) pineapple juice

½ cup + 1/ 8 cup (120 grams) brown sugar

Procedure:

In a saucepot, melt the butter then add the jackfruit followed by the brown sugar, banana flavour/essence, cinnamon, rum and pineapple juice.
Let it boil until it forms big bubbles. Mix it thoroughly using a spatula making sure that sugar is dissolved.
When it starts to thicken. Turn off the heat. Set it aside and let it cool down.

Assembly:

On a plate, using a spoon put some sauce in the middle and splatter it around like an abstract painting. (Use the back of the spoon and exert some force in the middle to create an explosion effect)
Line the filo discs on top of each other in sets of three.
Pipe the cream in alternating flavors on top of one of the filo discs, then stack a second filo disc layer on top of the cream. Continue to do it for the other two layers.
Garnish with store bought banana bread cut into small cubes (You can opt for fresh bananas cut into small cubes), fresh jackfruit and banana chips.