Tropical Fruit Dessert
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 ripe Passion fruit
- 2 stalks Lemongrass
- 2 ½ cups Pineapple juice
- ⅔ cup Passion fruit juice
- 1 tsp pure vanilla extract
- ¼ cup granulated sugar
- ¼ cup Tapioca
- 1 ripe Mango (chopped into bite-size pieces)
- 1 ripe Papaya (chopped into bite-size pieces)
- 1 ripe Banana (peeled and sliced)
- For Whipped Cottage Cheese
- 1 cup small curd Cottage cheese
- ⅔ cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp grated Lemon peel
- 2 egg whites
- ¾ cup heavy whipping cream
- In addition
- 2 Tbsps coconut chip
Preparation steps
1.
Cut the passion fruit in half with a sharp knife. Over a large saucepan. scrape out the pulp and seeds with a spoon. Peel the outer leaves from the lemon grass and chop into 3-inch pieces. Add the chopped lemon grass, pineapple juice, passion fruit juice, vanilla, sugar, and tapioca to the saucepan and let soak for 10 minutes.
2.
Bring contents of saucepan to a boil and simmer for about 12 minutes; stirring frequently. After 12 minutes, add the mango, papaya and banana pieces. Bring back to a simmer and cook for an additional 3 minutes. Remove from heat and allow to cool slightly. Chill for 2 to 3 hours in the refrigerator. Remove lemon grass before serving.
3.
For the Whipped Cottage Cheese:
4.
In a medium bowl, beat cottage cheese, confectioners' sugar, vanilla, and grated lemon zest, until smooth.
5.
In a separate bowl, beat egg whites and cream until stiff peaks form. Fold egg white mixture into cottage cheese mixture. Chill in the refrigerator for 2 hours.
6.
Carefully, dry toast the coconut chips in a skillet.
7.
To Serve:
8.
Spoon chilled fruit mixture into individual serving bowls. Top with a dollop of whipped cottage cheese and sprinkle with toasted coconut chips. Serve
