Yield: 8 Servings
|2 \N||Ripe bananas; peeled and cut into 1/2-inch dice|
|1 \N||Papaya; peeled, halved, seeded, and cut into 1/2 inch dice|
|1 tablespoon||Dark rum|
|2 tablespoons||Plus 1/4 cup granulated white sugar|
|1 cup||Heavy cream|
|½ cup||Toasted coconut|
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 ¼ 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@...> on Mar 20, 1998