Recipe by: Chef Jackie Ang-Po for Kitchen 143 and Potatoes USA
Teaming up with Kitchen 143 and Potatoes USA is a renowned chef most known for creating sweet pastries and desserts. Chef Jackie Ang Po is an award-winning chef who has received international recognition for her delectable creations. She’s the owner of the iconic Fleur de Lys Patisserie and Cafe in Tomas Morato, and is an officer at the Pastry Alliance of the Philippines.
Chef Jackie used U.S. dehydrated potatoes for two Filipino favorites perfect for the summer season. Try her summer quenching creations, the U.S. Potato and Ube Marble Taisan and U.S. Potato Sorbetes.
Ingredients
50 grams U.S. dehydrated potato flakes
50 grams Cassava starch
1 ½ cups Evaporated milk
1 ½ cups Coconut milk
1 ½ cups Condensed milk
250 milliliter All-purpose cream per 400 grams
100 grams Cheese cubes
10 grams Cocoa powder
2 tablespoon Ube flavoring
Preparation
Prep Time: 30min | Cook Time: 240min
Mix together coconut milk, dehydrated potato flakes and cassava starch.
Boil evaporated milk and add to coconut milk mixture until it thickens.
Add the rest of the ingredients.
Freeze for at least4 hours. Remove from freezer and use hand mixer and beat until double in volume. Divide into three pans (400g each).
After 4 hours, add the flavoring in each one and beat until double in volume.
Freeze until ready to serve.
1 Review
Jennifer Marquez 1 year ago
Wow it looks very yummy,I'm pretty sure my kids will love it,I must try this one😍
Jennifer Marquez 1 year ago
Wow it looks very yummy,I'm pretty sure my kids will love it,I must try this one😍
Jennifer Marquez 1 year ago
Wow it looks very yummy,I'm pretty sure my kids will love it,I must try this one😍