Tuesday, 7 January 2014

Easy Fruit-misu Desserts

Here is a simple way to make an elegant looking dessert, using some pantry basics. You need canned frozen or fresh fruit, with a gelatine dessert in the same flavour. Add a little whipped cream and mascarpone, and you have a wonderful dessert which is not too sweet.

What you need: either 2 cups of fresh or frozen, or 1 (28 oz)can* of fruit; 1 box of gelatine to match the fruit; 1/2 cup of mascarpone cheese, or cream cheese; 6 oz of whipping cream, whipped. A can of whipped cream topping.

What you do: if using canned fruit, drain the liquid into a small microwave proof bowl, then divide the fruit into two equal portions. Place half of the fruit into a blender or purée machine, and blend to a smooth purée. Heat the liquid from the can or 1/2 cup water until almost boiling. Add half the gelatine powder and whisk until the powder is dissolved. Add the fruit purée and cool. Add the mascarpone or cream cheese and whisk well. Whip the 6 oz of cream, and fold into the mixture. Pour the mixture into a serving bowl, or divide into small dessert dishes, filling them about 2/3 full. Chill for about 2 hours. When chilled, begin the top layer. Heat 1/2 cup water to boiling point, and whisk in the remaining gelatine powder. Allow to dissolve completely.   Cool until it just begins to set. Layer the remaining fruit on top of the cream base. Pour the cooled gelatine on top of fruit, and chill to set completely. Top with whipped cream topping just before serving.

I used a 28 oz can of peaches.

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