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 into halves and mix in a bowl. Add the blueberries.
In the hot pan, combine maple syrup, dark rum and California Raisins. hen the mixture begins to boil, turn off the heat and leave to cool.
Add the cooled raisins in syrup to the fresh fruits and toss gently. Set aside.
Slice bananas about 1 cm thick.
Coat the bananas with sugar and cinnamon powder. Heat the
bananas with a blow torch until they turn golden brown.
Heat up the frozen strawberries with sugar and water until the mixture boils. Reduce the heat and continue to let the mixture simmer.
When the mixture has cooled, blend it in a blender until smooth.
Spoon the California Raisin Fruit Salad onto a serving dish.
Place the California Raisin filo pastry next to the salad and arrange
the caramelised bananas around it.
Drizzle vanilla sauce and strawberry sauce and garnish with mint