Me and my friendly group mates
Chef Tess ---- guides us through the three selected recipes…
…and shares with us practical cooking tips along the way
Mirror view of the “action” from above
The proof of the “monay ice cream” is in the tasting!
Monay Ice Cream
Ingredients
4 pieces monay bread, halved
¼ cup condensed milk
1 egg beaten
2 tbsp butter
1 scoop Nestlè Sorbetes Ice Cream, Ube Langka Flavor
Chocolate syrup (optional)
Procedure:
1. Heat butter. Dip monay in condensed milk then in the beaten egg.
2. Fry dipped monay in butter for 20 seconds or until golden brown. Transfer on a plate with paper towels to drain excess oil. Set aside to cool.
3. When toast is cool enough to handle, top one piece with your favorite Nestlé Ice Cream Sorbetes favor.
4. Sandwich with another piece of toast and serve immediately. Drizzle with chocolate syrup if desired.
Chef Tess decorates the “Chocolate Sundae Shake”Chocolate Sundae Shake
Ingredients
2 scoops Nestlé Sorbetes Ice Cream, Chokolate
Whipped Nestlé All Purpose Cream
1 tsp drained crushed pineapple
1 tsp chopped peanuts
1 tsp mini marshmallows
Chocolate syrup (optional)
Procedure:
1. Put ice cream on a blender jar. Pour in cream. Blend until smooth and fully incorporated.
2. Transfer on serving glasses. Top with crushed pineapple, chopped nuts and marshmallows. Drizzle with chocolate syrup on top if desired. Serve immediately.
Choco dripping goodness with…are those muffins?
Suman and kasoy bits: Base ingredients for the last recipe Suman, mangga at sorbetes trio
Ingredients
1 piece ripe mango, chopped
½ cup Nestlé All Purpose Cream
1 tsp lime juice
2 drops of vanilla extract
1- 2 pieces of suman, sliced
1 scoop Nestlé Ice Cream Sorbetes 3 in 1, Tsoko, Keso, Pastillas
Chopped nuts
Procedure:
1. On a blender jar, combine mango, cream, lime juice and vanilla extract. Process until smooth and fully incorporated, Chill in the refrigerator until ready to use.
2. Transfer suman on a plate. Top with Nestlé Ice Cream and chopped nuts if desired. Drizzle with prepared mango sauce. Serve immediately.
“Hands on” activity
Finished product: “Suman, mangga and sorbetes trio” 
The zesty chef with her cook book – “100 Years of Cooking with Nestlé” 
Cool Nestlé Sorbetes promo girls heat things up 
Nestlé Club members are introduced to the Nestlé Ambassador (and Seller) concept 
Group mates queue up for lunch 
Lunch was procured from fast rising food seller – Amber’s 
Group mates register for the Nestlé Ambassador program
Never enough of group pictures 
Nestlé freebies we got from the event 
Nestlé’s momentous centennial cookbook entitled “100 Years of Cooking with Nestlé”
Picture booth memento 
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