Filmmaker and drag performer Celeste Lapida and her partner DJ and writer Andi Osmeña are fixtures in Manila’s rave scene, often on the roster of underground parties like Sado Maso Disco and Elephant.
[READ: Queer Spaces: The Elephant Party at XX XX, Makati]
But when Celeste is not busy with her creative pursuits and hosting parties—including the much-raved-about Budots showcase by Manila Community Radio—she is making small-batch homemade ice cream.
Her and Andi’s ice cream business, Este’s, started as a pandemic hobby. “While everyone was busy making dalgona coffee and sourdough, I was making ice cream.”
Celeste’s love for ice cream goes back to her youth when she and her lolo would spend time together at their favorite ice cream parlor in San Juan.
“But I really was inspired by Nigella Lawson, who’s a hot mom(!) working in the kitchen, and I aspire to be her.”
Este’s currently has two flavors: tablea and mantecado. They sell these online and in-person at raves, parties, and soon, at indoor climbing locations, where they spend some time together. At pop-ups, Celeste offers toppings, too: sweet ensaymada crumble for the bittersweet tablea and olive oil and sea salt for the creamy buttery mantecado.
In this recipe she did for Comfort Kitchen, she shares another way to enjoy their mantecado: on top of sweet and crispy turon.
Turon a la mode
Ingredients
- saging na saba
- lumpia wrapper
- brown sugar and muscovado mix
- cornstarch slurry
- oil for frying
- Este’s mantecado ice cream
Preparation
- Slice the saba length-wise into four.
- Roll each piece into a bowl of brown sugar-muscovado mix until well-coated.
- Individually wrap each sugar-coated banana slice in lumpia wrapper. Secure edges with cornstarch slurry.
- Fry the turon in hot oil until crispy. Drain excess oil.
- Serve and top with a scoop or two of Este’s mantecado ice cream. Optional: Drizzle with olive oil and sprinkle with sea salt. Enjoy!