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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Jelly

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

Crème

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

Fruit skewers

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

For 4 glasses approx. 300 ml each

How it's done

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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.

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

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