TROPICAL FRUIT TRIFLE


My typical breakfast routine involves simply grabbing a banana on the go and rushing off to work. But quite frankly, I’m tired of the typical routine – the word routine makes me shrug!!! I decided it was time for a change. So I set myself on a mission to come up with unique, yum, fun & easy fruitful recipes.

Here’s the first one of the season.

Serves 4

  • 1 cup fresh cranberries
  • 1/4 cup cranberry juice
  • 1/4 cup brown sugar
  • 1 cup water
  • 1 1/2 tbsp cornstarch
  • 150 g cream
  • 3 drops vanilla extract
  • 1 pack lady finger biscuits, cut into thirds
  • 1/2 cup pomegranate
  • 8 rambutans, removed from skin
  • 4 apricots, halved and de-seeded
  • 1 tbsp chopped almonds, for garnish

In a heated pot, add cranberries, cranberry juice, brown  sugar and water. Bring to the boil, approximately 10-15 minutes. Remove from heat and whisk in the cornstarch till reached desired thickness, approximately 2 minutes and set aside.

Refrigerate the cranberry compote until chilled (minimum 1 hour). Blend the cream with the vanilla extract till light and fluffy (whipped cream consistency), approximately 3 minutes and set aside.

Line up the serving bowls and begin layering starting with the lady fingers, place 1/4 of the quantity in each bowl. Then add the whipped cream, followed by a layer of fruits (pomegranate, rambutans and apricots). Spoon over the chilled cranberry compote and garnish with chopped almonds. Serve cold.

This recipe could go well with a fresh lemonade with mint or even a pomegranate juice.

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