Serves 10 Prep time 1½ hour
Cook time 20 minutes
700ml water, portioned into two parts
2 tbsp white sugar
2 tbsp gelatine powder
4 tsp dried osmanthus flowers
500ml mango ice cream
1 medium sized mango, sliced into small cubes
• For the first jelly layer: bring 350ml of water to boil, then add sugar, gelatine powder and osmanthus flowers. Set aside.
• For the second custard layer: bring 350ml of water to boil, add in mango ice cream and fresh mango cubes. Mix well until it thickens into a paste. Leave to chill in the refrigerator for 20 minutes to get a semi-solid consistency.
• Pour the second custard layer into a rectangular tray. Top it with the gelatine mixture. Leave this to cool in the refrigerator for 1 hour.
• Remove from refrigerator and cut into desired serving portions.
Ng says “This classic has been served at Wah Lok since 2002.”