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TROPICAL CREPES MILLEFEUILLE
(Serving Size 4)

Cooking Method
Boiling

INGREDIENTS
- MasterChef Crepe 5 sheets
- HAC Mango (diced) 1 small
- Dragon fruit (diced) 1 small
- Kiwi (diced) 4 small
- Guava (diced) 1 small
- Orange Juice 250 ml
- Butter 50 g
- Whipping Cream 200 ml
- Chocolate Sauce 250 ml
- Mint leaves (optional) 10 leaves

INSTRUCTIONS
1. Shred 6 mint leaves. Boil the orange juice with butter to a thick sauce consistency, cool and toss with the diced fruits and shredded mint leaves.

2. Whip cream to a soft peak and set aside.

3. Cut the crepes into quarters. Place one piece on the plate, spread a little of the fruit mixture and whipped cream; place another crepe, top with fruits and chocolate sauce.

4. Repeat the last step and top the crepe with cream and chocolate sauce.

5. Garnish with mint leaves. Repeat the same for 4 portions.

SERVING SUGGESTION
Drizzle the plate with remaining fruits, chocolate sauce and cream.

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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