Hawaiian sandwich

Yield: 4 servings

Measure Ingredient
2 Sheets frozen puff pastry, partially thawed
½ Pineapple
2 Kiwi fruit
1 Passionfruit
1 Ripe mango
1 Egg, beaten
Caster sugar
3 Egg yolks
100 millilitres (3«oz) cream
2 teaspoons Plain flour

FILLING

To Drink: - Sweet white wine, semi-sweet champagne.

Level of Difficulty: Medium difficult Preparation Time: 1 hour Prepare in Advance: Yes

Preheat the oven to 200øC/400øF/Gas Mark 6. Line a baking sheet with greaseproof paper. Cut the pastry sheets in half and place them on the prepared baking sheet. Make a pattern of squares or diamonds with the back of a knife. Brush with the beaten egg and sprinkle over a little sugar.

Bake in the bottom of the oven for approximately 20 mins until the pastry has puffed up and is golden. Cut the pastries in half lengthwise to make 4 bases and 4 tops.

Peel the pineapple and the kiwi fruit. Cut the passionfruit in half.

Cut the mango with a sharp knife on both sides of the flat stone; cut the fruit in pieces and remove the peel, and loosen the fruit from around the stone.

Make a pur‚e, in the food processor of 1 kiwi fruit, ¬ pineapple, « mango and the pulp of the passionfruit. Dice the remaining fruit.

Strain the fruit pur‚e, pour into a pan and bring to the boil.

Meanwhile, mix together the egg yolks, sugar and flour. Beat in the warm fruit pur‚e. Transfer to a pan and simmer for 10 mins, beating constantly. Set aside to cool.

Whip the cream and mix into the cold fruit pur‚e mixture. Stir in the diced fruit.

Put the baked bases on individual serving plates. Add the fruit cream and cover with the square pastry tops.

Sprinkle the top with icing sugar, if desired, and serve immediately.

Posted by : Sue Rykmans.

Submitted By SUE RYKMANS On 10-18-94

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