| 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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