Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 pint | Raspberries |
| 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