Butter Chicken with Rice

Tropical Crepes Millefeuille Serves 4

  • Ingredients:

    5 sheets MasterChef Crepe

    1 small Mango, diced

    1 small Dragon fruit, diced

    4 small Kiwi, diced

    1 small Guava, diced

    250ml Orange juice

    50g Butter

    200ml Whipping cream

    250ml Chocolate sauce

    10 Mint leaves (optional)


1. Shred 6 mint leaves.

2. Boil the orange juice with butter to a thick sauce consistency, cool and toss with the diced fruits and shredded mint leaves. Whip cream to a soft peak and set aside.

3. Cut the crepes into quarters.

4. 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.

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

6. Garnish with a mint leaf. Repeat the same for the other 3 portions.

7. Drizzle the plate with remaining fruits, chocolate sauce and cream. Serve chilled.