We offer ourselves the sun at dessert time with this recipe straight from the islands ... And if you wish, replace the vanilla ice cream with coconut ice cream.
- For 8 people
- 1 small Victoria pineapple
- 3 mangoes
- 4 kiwis
- 1 carom
- 1 handful of fresh kumquats
- 1 grenade
- 150 g caster sugar
- 4 limes
- 1 vanilla pod
- 1 piece of fresh ginger (or 1 teaspoon frozen grated ginger)
- 1 handful of dry coconut chips
- ½ l vanilla ice cream
- ½ l passion fruit sorbet
Prepare the syrup:
Pour the caster sugar into a saucepan, add ½ liter of water, 4 ribbons of lime zest and the juice of 4 lemons, vanilla bean split in half and well scraped, as well as peeled and minced ginger (or grated frozen).
Bring to a simmer, stirring with a spatula until the sugar is completely dissolved, then simmer for 5 minutes.
Prepare the fruits:
Meanwhile, wash the kumquats and cut them in half. Peel pineapple, mangoes and kiwis, cut into pieces, not too big or too small.
Wash the carambola and slice it. Peel the pomegranate.
Cook the kumquats in the syrup for 5 minutes, then immerse the other fruits in the syrup and poach them for 5 minutes.
Remove the pan from the heat, add the pomegranate seeds and let the fruit poach in the syrup for 5 minutes, out of the heat.
Drain and reserve in a cool place.
Filter the syrup and keep it cool too.
At dessert time, remove the vanilla ice cream and passion fruit sorbet into balls or quenelles (using 2 tablespoons) and divide into individual cups.
Sprinkle fruit and coconut shavings harmoniously.
Sprinkle each cup with 1 or 2 tablespoons of fruit cooking syrup (reserve the rest in a small bottle in the fridge for another preparation).
Serve very fresh.