Lilly’s Igloo

The key flavour of this Hong Kong dessert is called “Yong Zi Kam Lou”, which means mango pomelo sago. Mango pomelo sago is a type of contemporary Hong Kong dessert, invented by Lei Garden in 1984. It has kept its popularity up till now. This dessert can be found on the menu of many Chinese restaurants and dessert stores in Hong Kong as well as in Singapore, Guangdong and Taiwan. Over time, this dessert has evolved in many different forms to stay fresh and relevant among other newly created desserts. For example, it serves as a flavor for other desserts and drinks.
Go to products

Recipe

Download recipe

LILLY’S YOGURT CREAM (sharing for 4 people)

  • Lilly Neutral 30g
  • Whipping Cream 250g
  • Water 30g
  • Greek Yogurt 50g
  • Vanilla Paste 1g
  • Totaal 361g

LILLY’S YOGURT CREAM (sharing for 4 people)

Warm the water to 45°C, mix it with Lilly Neutral with whisk. Pour into Whipping Cream, Greek Yogurt and Vanilla Paste. Whisk it up for untill medium peak piping texture. Fill into piping bag and keep in chiller standy by for piping. 

MANGO PAMELO CONFITURE (sharing for 4 people)

  • Fruttidor Mango 200g
  • Pamelo 100g
  • Mirror Neutral 15g
  • Totaal 315g

MANGO PAMELO CONFITURE (sharing for 4 people)

Mix well all 3 ingredients together. Place in chiller standby for use as filling. Mix well all 3 ingredients together. Place in chiller standby for use as filling.

COCONUT MARSHMALLOW (sharing for 4 people)

  • Totaal (sharing for 4 people)

COCONUT MARSHMALLOW (sharing for 4 people)

COCONUT MARSHMALLOW (sharing for 4 people) 

DESSICATED COCONUT (FOR SPRINKLE)

SUGAR SYRUP MARSHMALLOW

  • Zucchero Invertito 15g
  • Water 12g
  • Sugar 48g
  • Total(a) 75g
  • Joy Dessert Neutro Premium 250g
  • Water 250g
  • Sugar Syrup Marshmallow 75g
  • Total(b) 575g
  • Totaal 650g

SUGAR SYRUP MARSHMALLOW

Mix separately Water, Joy Dessert Neutro Premium and then add to the Sugar Syrup Marshmallow. Whip in a planetary mixer with whisk at medium speed up to cooling, about 25 minutes. Pipe into desired shape. Place in refrigerator for at least 3 hours. Remove from moulds and sprinkle surface with dessicated coconut. 

Assembly, layout and finishing

Add the Dobla Igloo coupole (as fillables), Snowflakes & Merry Christmas seal to create the finishing touch.

Enjoy this exciting recipe.

Featured Product(s)