Exotic Fruit Salad with Champagne Truffle Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 150 g confectionery (champane truffle pralines, liht)
- 200 ml whipped cream
- 2 kiwi (s)
- 1 mango (s)
- 1 papaya
- 0.5 ½ pineapple
- 1 vanilla pod (s)
- 30 g cornstarch
- 500 ml passion fruit juice
- 3 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- The day before: Chop the pralines up to 4 pieces, melt in the cream while stirring over low heat. Chill overnight.
- Peel the kiwi fruit, quarter it lengthways, then cut across into 1/2 cm thick slices. Peel the mango, cut the pulp from the stone and dice. Halve the papaya, remove the seeds, use a ball cutter to release balls. Peel and quarter the pineapple, cut out the stalk, dice the pulp. Cut the vanilla pod lengthways, scrape out the pulp.
- Mix the starch with 4 tablespoon nectar. Bring the rest of the nectar to the boil with the vanilla pod, pulp and sugar. Stir in starch, bring to the boil once. Fold in the fruit, cover and chill overnight.
- For serving: whip the truffle cream until stiff. Halve the remaining pralines. Remove the vanilla pod from the fruit salad. Divide the fruit salad into bowls, serve decorated with a dollop of cream and 1/2 praline each.
- Tip: The fruit salad is also delicious with whipped cream and vanilla sugar.
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