by Chef Arnold Eric Wong

Ingredients:
6 oz. Low Fat Yoghurt
8 oz. Heavy Cream
4 oz. Mango Puree
1/2 Cup Sugar
2 Pandan Leaves, chopped
4 Gelatin Leaves

Directions:
In a saucepan heat the cream and bring it to a simmer. Add the pandan leaves and steep for 15 minutes. Remove from the heat, strain and discard the leaf.

In a small bowl with a little water soak the gelatin leaves. Whisk the gelatin into the infused cream. The cream should not be above 120 degrees, as the strength of the gelatin will be affected. Also, never boil the gelatin.

In a separate bowl, whisk the yoghurt, sugar and mango pureùe till smooth.

Combine the infused cream and the yoghurt mango mixture. Whisk well and pour into four greased ramekins.

Chill in the refrigerator for a minimum of six hours or overnight. To unmold, quickly place the ramekin into a hot water bath and turn out onto a serving dish. Garnish with fresh Asian fruits.

Chef's note: Pandan is a leaf used throughout Thailand, Indonesia and Malaysia. Used to perfume rice when steamed, added to curries and wrapped around candies. In this recipe it will lend a slight vanilla-like flavor when steeped in the cream.

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Arnold Eric Wong is one of the San Francisco Bay Area's leading restaurateurs. He is owner and Executive Chef of EOS Restaurant & Wine Bar. Opened in December of 1995, EOS features both Eastern and Western ingredients, evolving into Wong's own style of Asian-Fusion cuisine. In 1996, he was named "Rising Star Chef under 30" by the San Francisco Chronicle. Wong has drawn much attention and praise for his innovative style. He has written many articles and is the co-author of Zen: The Art of Modern Eastern Cooking.

Wong is also Partner and Executive Chef of the modern brasserie, Bacar Restaurant and Wine Salon. In 2000, he partnered with Debbie Zachareas, one of San Francisco's best-known wine professionals. Together they opened their wine-centric eatery in an architecturally distinct three-story brick building in San Francisco's urban SoMa district. Wong designed the modern American cuisine to showcase fresh local ingredients and accommodate Bacar's exceptional wine program. Featuring over 1400 wines by the bottle and 100 wines by the glass, Wine & Spirits recognized Bacar as one of the best places for wine education, and Decanter Magazine recommended it as the ideal spot for food and wine pairing.

Wong continues to successfully oversee his two restaurants, providing inventive cuisine using local, top-quality sustainable agriculture to San Francisco foodies. He lives happily with his fiance in San Francisco's Cole Valley District.

EOS Restaurant & Wine Bar
901 Cole Street. San Francisco, CA 94117
Tel: 415.566.3063

Bacar Restaurant and Wine Salon
448 Brannan Street (between 3rd & 4th)
San Francisco, CA 94107
Tel: 415.904.4100, Fax: 415.904.4113
Email: dine@bacarsf.com