Exotic fruit cups

Exotic fruit cups

Total: 2 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / portion: 418 kcal
, Fat: 21 g
, Carbohydrate: 49 g
, Protein: 5 g

Ingredients

4 portions

Hint:

The original recipe with guaranteed success is for 4 portions. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Jelly

5dl orange & passion fruit juice (Tropical)
1tbsp lime juice
2 passion fruit (approx. 180 g), scooped-out flesh
¼tsp agar-agar, mixed in
½tbsp water

Crème

150g cream quark
3tbsp icing sugar
1 ½dl cream, whipped until stiff

Fruit skewers

4 kumquats
4 wooden skewers
1tbsp unsalted, chopped pistachios
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Utensils

For 4 glasses approx. 300 ml each

How it's done

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.

Good to know
Tip: Kumquats are available in larger Coop stores.

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