Gallery Vask's Pingol Bato: Dalandan, fermented ginger ale, pili nuts, yogurt

My kingdom for a leaf! This is definitely on my TOP 10 list of most exciting desserts. The begonia leaf (what the Aetas community in Pampanga call Pingol Bato) has a sweet sour taste - imagine if the green apple and a lemon drop had baby ;)

Instructions from Chef Chele was to break them into pieces and mix with the daladan mousse, meringue, ginger ale granita and yogurt.

Light and pleasing. Simply the most delightful ending to an excellent meal which brought Filipino flavors and ingredients to the fore.

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