Best Dessert for special occasions

[xmen]

---

Hi xmen!
I visited the stall in The Maze and asked for you. Unfortunately, they dont have mint flavoured chocs there. I think you will need to visit the classier chocolate shops to find this.
Anyway, I just did a wedding in Bohol where I used simple Goya chocolate bars, removed the wrappers and made my own wrappers using the newlywed's color.

Okay, I will wait for your friend's inquiry then. =)

Thanks DebutsAndIDo's.

[thuldz]

wala ko ka ila ana inyo gipang nganlan...wala na sa bukid namo...ang amo dessert kay kamoting kahoy nga naay latik, linung.ag nga saging, prito nga kamote...

[jerlyn]

waaa parehas ta thuldz ug dessert kamoteng kahoy tapos saging na hilaw tun-luan ug ginamos hmmm dessert na kalami oi..

[sweet16]

hehhehe..same diay t jerlyn, thuldz mao mn gyod n kasagaran a bukid...wla gyod ko kaila anang mga desserta..hehehehhe saon ky taga bukid mn gyod ko kamo jerlyn,thuldz tagadiin mn mo..ngano naka ingon mn mo ana..

[babyboo19]

i don't know if pwede pa maka.order sa casa verde but haay pagka.lami sa death by chocolate and white chocolate chill out... definitely mouth watering.....yum2x

[Ferl]

halo halo

[abortretryfail]

[size=18px]Cebu Mango Sorbet with Green Chili[/size]



-Firm, ripe yellow Cebu Mangoes, scrape out the meat, allot 1 whole per person.
-Green chili (yes, the ones for sigang na isda) Use 1 half and slice in two. Take out the seeds!!! Unless you really like cold fire in your mouth.
-Swiss, German, or New Zealand Honey (local honey is too runny, and will add more frost to your sorbet when you want more fruit).
Add as you blend, add honey to suit your taste.

Procedure:
Place all ingrediants in a blender and liquefy.
Taste once in a while to see if there's enough fruit, enough honey, and a very slight hint of chili.
Freeze in a ceramic/glass container until hard.
Make sure it is totally hard and frosty.
Scrape and shave frozen mixture starting from the top all the way to the bottom of the containerm until it looks like slush.
Cover with cling wrap.
Re-freeze in the same container (so you don't lose the taste of the mango fruit).
Freeze again overnight before serving.

Serve to eat alone, or as a sorbetin between meals, or simply as dessert.

Extra added touches:
Put a small dollop in a well-chilled martini glass.
Add a spray of your favorite vodka before serving.
Or, splash on Blanc de Blancs from the Espernay house of Besserat Bellefon.

[size=9px]recipe courtesy of Debby Enriquez
shot for ZEE lifestyle magazine[/size]

[aimvas]

hmmmm kalami mag laway man sad ta ana imong pix.

[abortretryfail]

Glad you like it. I'm a freelance photographer and food is one of the things I'm good at. Here's a thread showing a sample of my work...

http://forums.istorya.net/viewtopic....hlight=#928508

I haven't tried the recipe yet. The actual item we used for the article was just ordinary mango icecream from Gelato Iliseo. Just that it has the same texture and look.

So if anyone dares to give it a go, do let me know

[cruel_guy101x]

hala kanindot ani........ pero di lang ko patuga kay morag ang akong hands dili para ni. saging or any other fruits maau nga dessert. its for all ocassion.