Exotic fruit cups

Total time: 2hr
Preparation Time: 30m

For 4 portions

Nutritional Information

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


  • Jelly
  • 5 dl orange & passion fruit juice (Tropical)
  • 1 tbsp lime juice
  • 2 passion fruit (approx. 180 g), scooped-out flesh
  • 0.25 tsp agar-agar (morga), mixed in
  • 0.5 tbsp water angerührt
  • Crème
  • 150 g cream quark
  • 3 tbsp icing sugar
  • 1.5 dl cream, whipped until stiff
  • Fruit skewers
  • 4 kumquats
  • 4 wooden skewers
  • 1 tbsp unsalted, chopped pistachios
  • Utensils
  • For 4 glasses approx. 300 ml each

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  • Jelly

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

    Add the quark and the icing sugar to the reserved juice in the bowl and mix well. Using a rubber spatula, carefully fold in the whipped cream, spread onto the jelly, cover and chill for approx. 30 mins.
  • Fruit skewers

    Spear a kumquat on each wooden skewer. Sprinkle pistachios over the dessert and garnish each portion with a kumquat skewer.
  • Tip:

    Kumquats are available in larger Coop stores.

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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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