Millefeuille of Tropical Fruit Compote with Coconut Caramel Sauce and Mantecado Ice Cream i so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food  Entertainmnet Recipe by Mauro Adjona. Millefeuille of Tropical Fruit Compote with Coconut Caramel Sauce and Mantecado Ice Cream

Ingredients:

Serves 3

Millefeuille

2/3 cup grated plaintain (saba)

bananas

3 tablespoons shredded coconut

meat

salt, to taste

1/3 cup fresh shredded macapuno

2/3 cup white sugar, divided in half

1/2 cup water, divided in half

pandan leaves

1/3 cup diced Iangka (jackfruit)

Method

In a bowl, combine grated plaintain, coconut meat and salt. Form into patties about 1/4-inch thick. 

Poach in water. Set aside. In a pan, cook macapuno with 1/3 cup sugar, 1/4 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

1/3 cup brown sugar

1 tablespoon butter

1/3 cup coconut milk

1/4 cup water

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

Assembly

mantecado ice cream

On the center of The plate, layer the banana patty th macapuno and Iangka, making a millefeuille. Pour caramel sauce on millefeuille.

Top th mantecado ice cream. Repeat with remaining patties and sauce.