Like ルージュ Rouge, this is a plated dessert which I’d created in conjunction of EAT AND MAKE TAU HUAY DAY. Rouge was concocted out of my love for fruits aux rouges. I love berries of all sorts, wholeheartedly worshipping the intricacies that could be teased out of these little parcels bursting with flavour! El Tropicano is inspired by the fruits de la saison we were enjoying at that moment in time. The use of mango and passionfruit together with lemon balm mint is heavily inspired by Hidemi Sugino’s tartelette “Tahiti タヒチ” which I’d made a year back and fell in love ever since. But of course, there were Ai Wen Mangoes then! likewise, I’d used lemon balm for the outburst of refreshing citrusy aroma. Added additional dimension of using pineapple since we had some S&W Sweet 16 pineapples from the Phillippines! It would be really lovely to add a coconuty twist in it but everything was made in a rush, pieced together on a last minute basis. So pina colada would have to wait until another time!