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- Home
- Inspiration & Gifts
- Recipes
- Easter
- Exotic fruit cups
Exotic fruit cups
Nutrition facts per serving:
- Energy in kcal about 418
- Fat about 21g
- Carbohydrates about 49g
- Protein about 5g
This is needed
This is needed
for 4 portion
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
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- For 4 glasses approx. 300 ml each
And that's how it's done
And that's 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.
