Top Chef: Dale’s Halo-halo Recipe

For all you foodies and TOP CHEF fans, here is Dale’s take on the classic halo-halo, which impressed judge Johnny Iuzzini
Ingredients:
Lemongrass Young Coconut Water Broth:
3 stalks lemongrass
3 oz ginger
2T sugar
2 pieces young coconut meat, water

Braised Mango with Coconut and Chilies:
4 oz dried mango
2 pieces dried chilies
4 oz coconut milk

Avocado Shake:
2 pieces avocado
5 oz condensed milk
1 cup ice

Bruleed Mango:
4 pieces mango, diced small
2T sugar

Kiwi Caviar:
2 pieces kiwi

Five-Spice Cashews:
2 cups sugar
1 cup water
1 cup cashews
2T five spice

Assembly:
6 oz shaved ice
3 oz lemongrass liquid
Rice Krispies
Cilantro leaves
Chili rings

Directions:

Lemongrass Young Coconut Water Broth:
Pound lemongrass and ginger with sugar and coconut juice and coconut meat.
Place young coconut meat and water in pot and add lemongrass and ginger. Bring to a simmer and let steep for 10 minutes.

Braised Mango with Coconut and Chilies:
In a pan combine all ingredients, let simmer until mango is soft, then cut into strips.

Avocado Shake:
Add avocado to the blender with condensed milk. Turn blender on low then gradually turn to high slowly adding ice. Blend until smooth.

Bruleed Mango:
Dice mango, dust with sugar and brulee with a torch.

Kiwi Caviar:
Cut kiwi into quarters and remove white center, then cut out center seeds.

Five-Spice Cashews:
In a pot, add sugar (reserve two tablespoons), water and cashews. Boil until liquid becomes syrup. Let cool and strain out liquid, then deep fry cashews. When cashews are golden brown, remove and toss in remaining sugar and five spice blend.

Assembly:
Mix ice and lemongrass liquid well and add to glass, then add 3 ounces avocado puree, braised mango, bruleed mango, chopped candied cashews, young coconut meat, Rice Krispies, cilantro leaves and chili rings.