Chocolate Mango Symphony
By Robert Sturm

Ingredients:
1 slice Vanilla Häagen-Dazs Mudslide Pie
2 oz. Crème Anglaise
1 oz. Honey
as needed Melba Sauce
1 tbls. Mango Chutney
2 pieces Chocolate Bee’s Wax
1 each Pulled Sugar
1 each Mint leaves

Directions:
Step 1: Place crème anglaise in center of plate to form a "pool". Decorate with honey and melba sauce.

Step 2: Place Vanilla Häagen-Dazs Mudslide Pie in center of plate. Garnish with chutney, chocolate and pulled sugar. Garnish with mint leaves.

Banana Spider Split
By Robert Sturm

Ingredients:
1 slice Coffee Häagen-Dazs Mudslide Pie
2 cups Sugar Frosted Flakes, pulverized
2 each Banana, slices
2 cups Custard
Oil for frying
2 oz. Caramel Peanut Butter Sauce
1 oz. Chocolate Sauce
1 oz. Crème Anglaise
1 each Sugar Decoration

Directions:
Peel and cut bananas into 1/2" slices. Roll in frosted flakes. Dip into custard. Roll in flakes a second time. Freeze. Fry in HOT oil until crisp. Reserve. Next, place peanut butter sauce in center of plate to form a "pool". Decorate plate with crème anglaise sauce. Place Coffee Häagen-Dazs Mudslide Pie in center of plate. Top with fried bananas. Garnish with sugar decoration.

Dessert Sauces and Sugar Recipes:
Caramel Peanut Butter Sauce
Caramel Sugar Decorations
Chocolate Bee’s Wax
Chocolate Sauce
Crème Anglaise Sauce
Custard Mix
Mango Chutney Sauce
Melba Sauce
Pulled Sugar Decorations
Sugar Decorations