| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 8 | Servings | ||
INGREDIENTS
| 2 | Ripe bananas; peeled and cut into 1/2-inch dice | |
| 1 | Papaya; peeled, halved, seeded, and cut into 1/2 inch dice | |
| 1 | tb | Dark rum |
| 2 | tb | Plus 1/4 cup granulated white sugar |
| 1 | c | Heavy cream |
| 1/2 | pt | Raspberries |
| 1/2 | c | Toasted coconut |
INSTRUCTIONS
In a medium bowl, mix banana, papaya, rum, and 2 tablespoons sugar. Puree half of this mixture in a food processor fitted with a metal blade; return puree to bowl and mix it with remaining diced fruit. Whip cream to soft peaks; add 1/4 cup sugar to cream, 1 tablespoon at a time, and continue to whip it until it forms stiff peaks. Fold fruit mixture into whipped cream until it is fully incorporated. Serve in individual bowls or goblets or a large sewing bowl. Garnish with raspberries and toasted coconut. Cook's Illustrated, Jan./Feb. 1995. Nationality: USA Course: dessert Season:any Method: food processor Start to Finish 20 minutes Preparation 5 minutes Attention 15 minutes Finishing a minute or less Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated, Jan./Feb. 1995. Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 20, 1998
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