A Cup Of Fruit

Beach Shells by Chef Nelly Robinson

As a perfect end to an amazing week, we had the opportunity to sit down with Chef Nelly Robinson as he prepared a delicious dessert inspired by the surroundings of The Lighthouse at InterContinental Maldives. 

British born Nelly Robinson is an expert in the art of culinary creations, at home at Nel’s in Sydney, Australia. InterContinental Maldives had the pleasure of experiencing an exceptional menu tailored to the surroundings and theme of the Lighthouse, created by the chef. 

If you're keen to recreate one of the most delicious, island-inspired desserts from our menu, here's the recipe to put your mind at ease. Try the 'Beach Shells' recipe exclusively by Chef Nelly Robinson at home. 

How to Serve the Dish: 

Banana Mousse 

Caramalized Banana Slices 

Caramel Sauce 

Chocolate Mud Cake 

Banana Ice Cream 

Almond Meal Crumbles 

Edible Beach Shells 

Foraged Herbs (From local areas) 

A Man Holding A Plate Of Food

To prepare this beautiful dessert, follow these few simple steps. Firstly, create a base layer by adding banana mousse foam to the dessert dish. Next, place two slices of caramelized bananas on top of the foam. For the third layer, add a delicious caramel sauce followed by a small chocolate mud cake. After that, add banana ice cream to the top of your layers. To create the edible sand, use almond meal to create a crumble that represents the white sandy beaches of the Maldives, and sprinkle it over the ice cream. Finally, garnish with edible beach shells and foraged herbs found around The Lighthouse at InterContinental Maldives. 

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