1. Spoon approximately 25 grams of adlai crumble onto a plate. 2. Place a tablespoon quenelle of the mangosteen ice cream on top of the crumble, then place a piece of the carabao’s butter and pandan panna cotta on the opposite side of the ice cream. 3. Finish off with chocolate décor and edible florals. 4. Serve right away.