Tropical malibu fruit salad cooked in a foil bag and sherbet

Yield: 1 servings

Measure Ingredient
1 \N Mango
1 \N Papaya
1 \N Pineapple
1 \N Pomegranate
\N \N Lime; juice of
4 tablespoons Malibu liqueur
2 tablespoons Grenadine
2 \N Vanilla pods
200 grams Fromage frais; (7oz)
1 teaspoon Honey
2 \N Passion fruit
225 grams Icing sugar; (8oz)
3 teaspoons Cream of tartar
\N \N Liquorice sticks and lollies for dipping

SHERBET DIP

Preheat the oven to 190øC/400øF/gas mark 6-7.

Cut out two huge pieces of tin foil and place on two baking trays. Peel and slice all of the fruit and lay them on one half of each piece of foil. Curl up the edges of the foil as to make a slight edge before you pour the liquid in. Pour in the Malibu, Grenadine and lime juice and then cut open a vanilla pod and place that in. Fold the other half of foil over the fruit salad and then seal up very tightly around the edges.

Place on a naked flame for 30 serconds until the parcel puff up and then place straight in the pre heated oven for 5-6 minutes to cook.

Meanwhile to prepare the passion fruit whip simply mix the fromage frais in a blender with the honey and passion fruit flesh. Once the fruit parcel has cooked take out of the oven and present on a plate with a bowl of the passion fruit by the side. Only open the fruit parcel when it is infront of the guest as then all lovely smells will go straight up their nose! To make the sherbet dip: Sieve the icing sugar and cream of tartar together and incorporate well. Serve in a small bowl with liquorice sticks and sweet lollies around for dipping.

Converted by MC_Buster.

Per serving: 1631 Calories (kcal); 4g Total Fat; (2% calories from fat); 7g Protein; 416g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10½ Fruit; 0 Fat; 17 Other Carbohydrates

Converted by MM_Buster v2.0n.

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