A deliciously light version of a
traditional Caribbean dessert contains plenty of fruit and is made with
crème fraiche, as well as cream.
Ingredients :
300ml/ 1.25 cups
200ml/ 1 cup
60ml/ 4 tbsp
10ml/ 2 tsp
30ml/ 2 tbsp
3
3
25g/ 1/3 cup
1 large
double cream
crème fraiche
icing sugar, sifted
vanilla essence
white or coconut rum
pawpaws, peeled, seeded and chopped
mangoes, peeled, stoned and chopped
coarsely shredded or flaked coconut,
toasted (optional)
thinly pared rind and juice of 1 lime
sweet pineapple, peeled and cored, about
350g/ 12 oz, leaves reserved
Method :
Cut the pineapple, into large chunks,
place in a food processor or blender and process briefly until
chopped.
Tip into a sieve placed over a bowl
and leave for 5 minutes so that most of the juice drains from the
fruit.
Whip the double cream to very soft
peaks, then lightly but thoroughly fold in the crème fraiche, sifted
icing sugar, vanilla essence and rum.
Fold the drained, chopped pineapple
into the cream mixture.
Place the chopped pawpaws and mangoes
in a large bowl and pour over the lime juice.
Gently stir the fruit mixture to
combine.
Shred the pared lime rind.
Divide the fruit mixture and the
pineapple cream among eight dessert plates.
Decorate with the lime shreds, toasted
coconut, if using, and small pineapple leaves, and serve at once.
Serves 8
It is important to allow the chopped
pineapple to drain thoroughly, otherwise the pineapple cream will be
watery. Don't throw away the drained pineapple juice - mix it with fizzy
mineral water for a refreshing drink.
