Coupe Sulipan Recipe

Coupe Sulipan
By Chef Gene Gonzalez

Inspiring real-life stories alongside mouth-watering dishes will be served in ABS-CBN’s newest weekly cooking reality show “Kuwentong Kusina, Kuwentong Buhay”. Hosted by the ultimate multimedia star Toni Gonzaga, the show will feature inspiring stories from featured letter senders.

“If you’ll notice, some cooking shows just focus on the dish while in our show, it’s not just about how we prepare food in the kitchen but it is also about a person’s life. We will find out how through food, his life has become more meaningful. Then we will cook a special dish for the person who inspires the letter sender,” says Toni. Chef Gene, shares some of his specialty to make this day extra special.

 

For the Meringues

• ¼ cup White Sugar
• 4 pcs Magnolia Brown Egg(egg whites only)
• ¾ tsp cream of tartar
• 1 tbsp confectioners’ sugar
• 1 tsp vanilla extract
• 2 pcs fresh ripe mangoes, sliced
• 4 scoop Magnolia Ice Cream Best of the Philippines Pandan Pinipig

For the custard sauce:

• 2 pcs Magnolia Brown Egg(egg yolks only)
• ½ cup Milk
• 2 tbsp macapuno preserved
• 2 tbsp powdered sugar

For caramel:

• ¼ cup white sugar
• 1 tbsp Magnolia Gold Butter
• ½ cup water

1. In a saucepan, cook raspberry puree with white sugar. Set aside.

2. In a mixing bowl, whip the egg whites with cream of tartar until light and foamy. Gradually add the confectioners’ sugar and continue beating. Add vanilla.

3. Preheat oven to 350F.

4. Scoop meringue onto greased baking sheet and bake for 5-10 minutes or until it has risen and doubled in size.

5. For caramel, melt sugar until bronze. Add butter. Mix until butter emits Toffee aroma. Add water and whisks reduce to a sauce.

6. Arrange with pandan pinipig ice cream, macapuno custard sauce and caramel streaks.