Exotic Fruit Cup


Total time: 2hr
Preparation Time: 30m

Servings
For 4 servings


Nutritional Information

Contains 418 Kcal, 5g Protein, 49g Carbohydrates, 21g Fat


Ingredients

  • Gelee
  • 5 dl orange-passion fruit juice (Tropical)
  • 1 tbsp. lime juice
  • 2 passion fruit (approx. 180 g), scooped-out pulp
  • 0.25 tsp. hazelnut brittle, in
  • 0.5 tbsp. Water mixed in
  • Cream
  • 150 g cream quark
  • 3 tbsp. icing sugar
  • 1.5 dl cream, whipped until stiff
  • Fruit Brochettes
  • 4 kumquats
  • 4 wooden skewers
  • 1 tbsp. unsalted, chopped pistachios
  • Utensils
  • Für 4 Gläser von je ca. 3 dl

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Instructions

  • Gelee

    Bring the tropical fruit and lime juices to a boil and reduce them to approx. 400 ml. Leave 350 ml in the saucepan and pour the remainder into a bowl to cool. Chill, covered, approx. 1 hour. Add the dissolved agar agar to the juice in the pan and bring to a boil, stirring. Reduce the heat and simmer approx. 2 minutes. Add the passion fruit and mix well. Pour the mixture into the glasses and cool, then cover and chill for approx. 1 hour or until the mixture is firm.
  • Cream

    Add the quark and the icing sugar to the reserved juice in the bowl and mix well. Fold in the whipped cream carefully using a rubber spatula, top the fruit mixture with the quark mixture, and chill, covered, approx. 30 minutes. Spear a kumquat on each wooden skewer. Sprinkle pistachios over the dessert and garnish each portion with a kumquat skewer.
  • Fruit Brochettes

    Je eine Kumquat an ein Holzspiesschen stecken, Becher mit Pistazien bestreuen, mit je einem Kumquat-Spiesschen verzieren.
  • Tipp:

    Kumquats sind in grösseren Coop-Verkaufsstellen erhältlich.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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