Chef Prachan Vong-Uthaiphan
Executive Chef, Arnoma Grand Hotel Bangkok
Slice banana about 0.5 cm in length and sauté with butter in hot pan. Add California Raisins and stir together with the bananas. Add cornflakes and chopped cashew nuts and continue to saute until well combined. Season with honey, maple syrup, cinnamon powder and a pinch of salt. Set aside to cool.
Cut the lo pastry into 5 by 5 inch squares. Note. Use 3 sheets of filo pastry for 1 portion.
Brush each layer of filo pastry with clarified butter and place the California Raisin Banana Filling in the centre of the filo pastry. Wrap the filo pastry into a purse bouquet. Bake in the oven at 180C for 25 minutes or until the filo turns golden brown.
Heat up the milk and fresh cream with the vanilla bean pod. Strain.
In a mixing bowl, whisk egg yolks with sugar until well blended.
Pour the milk mixture into the egg mixture and stir slowly on
medium heat. Add a drop of vanilla essence for additional flavour. Stir until the sauce is smooth and a little thick.
Cut strawberries, cape gooseberries and red grapes