FRUITERRIFIC

May 1st, 2017

We track down some delicious desserts whipped up with your favourite summer fruits.

Melon Salad (Serves 3-4)

Ingredients

  • ½ cantaloupe
  • ½ honeydew melon
  • ½ small watermelon
  • ¾ cup sugar
  • ¼ cup lime juice
  • 2 tsp lemon zest
  • ¼ cup water
  • Mint leaves to garnish

Method

  1. In a saucepan, combine the sugar, lime juice and water. Stir over medium heat until the sugar dissolves. Remove from heat and add the lemon zest. Keep aside for 15 mins. Strain and refrigerate.
  2. Discard the seeds. Use a melon baller or a teaspoon to scoop out the flesh of each melon and place in a bowl.
  3. Pour the lime syrup over the melon and refrigerate for at least 30 mins.
  4. Gently spoon the melon into bowls. Garnish with a sprig of mint. Serve.

Tidbit: For a touch of spice, you can replace the lime syrup with a sprinkle of fruit seasoning.

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Mango and Strawberry Trifle (Serves 4)

Ingredients

  • 2 cups mango purée
  • 1 cup whipping cream
  • 4 tbsp strawberry jam
  • Pomegranate to garnish
  • Almonds or cashew nuts, crushed fine to garnish

Method

  1. Blend the whipping cream until it is light and creamy.
  2. In a glass, spoon in an even layer of mango purée. Add a layer of whipped cream followed by a layer of jam and top off with mango purée. Chill for at least 10-15 mins.
  3. Before serving, use a piping bag to top off the trifle with a swirl of the whipped cream or use a teaspoon to add a dollop of cream. Garnish with pomegranate and crushed nuts. Serve.

Tidbit: For a slightly more traditional touch, you can use sponge cake soaked with sugar syrup or sherry as the base of your trifle. A soft biscuit crumb will work as well.

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Mango Cheesecake (Serves 5-6)

Ingredients

  • 1 cup digestive biscuits, crushed fine
  • 4 tbsp butter, melted
  • 250 gm cream cheese
  • 300 ml whipping cream
  • 3 tbsp castor sugar
  • 2 tbsp lemon juice
  • 2½ tsp unflavoured gelatin
  • 3 tbsp warm water
  • 1 cup fresh mango, chopped
  • Mint leaves to garnish

Method

  1. Line a baking tray with baking paper and line individual greased cake rings over it. Alternatively, you can use cupcake cases.
  2. In a bowl, combine the biscuit crumbs and butter well. Spoon the mixture into the rings/ cases and use the back of a spoon to flatten. Refrigerate to set.
  3. Dissolve the gelatin in warm water and allow to cool. In a bowl, take 150 ml of whipping cream and beat till soft peaks are formed, gradually adding the cooled gelatin. Keep aside.
  4. In a bowl, add cream cheese, sugar and lemon juice. Mix well. Add the remaining whipping cream and beat until creamy. Add the gelatin mixture and continue beating until the mixture is smooth.
  5. Spoon the mixture over the biscuit base and refrigerate until set (approximately an hour).
  6. Once set, remove the cheesecake and place on a plate. Arrange the chopped mango on top. Garnish with a sprig of mint. Serve.

Tidbit: If avoiding gelatin, you can add the whole whipping cream to the cream cheese mixture. However, the cheesecake will take approximately 3-5 hours to set.

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Grilled Pineapple with Vanilla Ice Cream (Serves 6-8)

Ingredients

  • 1 whole pineapple
  • ¼ cup honey
  • 2 tsp butter
  • ¼ cup brown sugar
  • 700 gm vanilla ice cream
  • Mint leaves to garnish

Method

  1. Clean the pineapple and slice into 8-10 thick slices. Use a spoon to carve out the centre of each slice.
  2. On a grill or non-stick frying pan, grill the pineapple slices until they turn nicely brown (approx 2-3 mins on each side).
  3. In a saucepan, add the butter, honey and sugar. Stir over a low flame until the sugar dissolves and the mixture thickens. Remove from heat.
  4. Place a slice of pineapple on the plate. Add a scoop of vanilla ice cream in the centre and drizzle the sauce over it. Garnish with mint leaves and serve.

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Creme Fruit Tower (Serves 2)

Ingredients

  • 1 cup pineapple, chopped
  • 1 cup orange, deseeded, deveined and chopped
  • 1 tsp vanilla extract
  • 1 cup whipping cream
  • 2 tbsp sugar
  • Powdered brown sugar as required (optional)

Method

  1. In a bowl, add the vanilla extract, cream and sugar. Beat together until soft peaks are formed. Keep aside.
  2. In a jar or glass, spoon in the pineapple and gently even out the layer with the back of a spoon. Repeat the same with the orange.
  3. Use a piping bag to create a swirl of cream above the fruit or add a layer of cream with a spoon. Sprinkle with brown sugar if required. Serve.

Tidbit: To add a little more flavour, you can sauté the chopped pineapple in a pan with a tsp of brown sugar for approximately one minute to caramelize.

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