HELLO TOP ICE CREAM RECIPES

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HALO-HALO RECIPE | BON APPÉTIT



Halo-Halo Recipe | Bon Appétit image

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

Provided by Tiana Gee

Yield Makes 4

Number Of Ingredients 24

Zest and juice of ½ lime
¼ cup mango nectar
2 ripe mangoes (preferably Ataulfo), peeled, cut into small cubes (about 2 cups)
Kosher salt
1 envelope unflavored powdered gelatin (about 2½ tsp.)
¼ cup plus 2 Tbsp. sugar
4 large egg yolks
½ cup plus 2 Tbsp. unsweetened coconut milk
½ cup sweetened condensed milk
½ tsp. vanilla extract
¼ tsp. kosher salt
2 ears of yellow corn, shucked, kernels removed
3 Tbsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 tsp. vegetable oil
¼ cup small sago pearls
1½ cups unsweetened coconut milk
¼ cup sweetened shredded coconut
1 pint Ube ice cream (such as Wanderlust Creamery Ube Malted Crunch)
1 14-oz. can pandan or regular sweetened condensed milk
1 cup sliced strawberries
½ cup macapuno
½ cup drained palm seeds, dyed green or color of choice
Sweetened red beans and store-bought toasted pinipig (for serving)

Steps:

  • Blend lime zest, lime juice, mango nectar, half of mangoes, and a small pinch of salt in a blender until very smooth.
  • Heat gelatin and ½ cup water in a small saucepan over medium heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in mango purée. Pour jelly into a 9x5" loaf pan. Carefully add remaining mangoes and stir to combine. Cover jelly tightly and chill until set, 20–30 minutes. Do ahead: Mango jelly can be made 5 days ahead. Keep chilled.
  • Place a rack in middle of oven; preheat to 350°. Cook sugar and 1 Tbsp. water in a small saucepan over medium heat, stirring until sugar is dissolved, then cook, undisturbed, swirling pan occasionally and brushing down sides with a wet pastry brush as needed, until mixture turns deep amber, 7–9 minutes. Scrape caramel into another 9x5" loaf pan.
  • Whisk egg yolks, coconut milk, condensed milk, vanilla, and salt in a medium bowl to combine. Pour through a fine-mesh sieve into loaf pan with caramel. Cover with foil. Set inside a roasting pan and place on oven rack. Carefully pour hot water into roasting pan to come halfway up sides of loaf pan (a tea kettle makes this easy if you have one).
  • Bake flan until just set in the center (it should still wobble a little when gently jiggled) and barely golden on top, 55–60 minutes. Let cool (still covered), then chill until cold, at least 4 hours. Do ahead: Flan can be made 2 days ahead. Keep chilled.
  • Spread out corn on a rimmed baking sheet. Sprinkle sugar and salt over, then drizzle oil over and toss to combine. Roast until crisped slightly but not yet browned and a little sticky, 12–15 minutes. Let cool.
  • Meanwhile, bring sago pearls and ½ cup water to a simmer in a small saucepan and cook until translucent and firm-tender, 8–10 minutes. Drain, then combine in a small bowl with coconut milk, stirring well to separate pearls. Let cool.
  • Toast coconut in a small skillet over medium heat until edges start to brown and crisp, about 5 minutes (be careful not to overcook).
  • Cut flan into 1"pieces and divide some among tall glasses or wide bowls. Cut out mango jelly into desired shapes and arrange on top, then spoon in ice cream, condensed milk, shaved ice, strawberries, macapuno, palm seeds, corn, sago pearls, toasted coconut, red beans, and pinipig as desired.

5-INGREDIENT HOMEMADE HALO TOP ICE CREAM RECIPE
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From spoonuniversity.com
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HALO TOP®
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