| 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 | T | Dark rum |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 111
Total Fat: 12.7g
Cholesterol: 40.8mg
Sodium: 27mg
Potassium: 176.6mg
Carbohydrates: 16.1g
Fiber: 2.6g
Sugar: 9.9g
Protein: 1.3g