Desserts Recipes - Tropical Caramel Cream Recipe

Ingredients

SERVES 6-8

• 2 bananas (cut into chunks)

• 1 pineapple (cored and cut into chunks)

• 1 Charentais melon (halved, seeded and cut into chunks)

• 2 passion fruit (halved, with flesh and pips scooped out)

• 2 tablespoons dark rum

• 5 tablespoons orange juice

• 300ml/1/2pt double cream

• 300g/11oz Greek yogurt

• 100g/4oz caster sugar

• 2 tablespoons water

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Method:

1. Mix together the banana, pineapple, melon and passion fruit in a glass bowl.

2. Sprinkle with the rum and the orange juice. Whip the cream until it forms stiff peaks and fold into the yogurt. Spread over the fruit mixture and chill.

3. Place the sugar into a small pan with the water. Heat gently, stirring until the sugar has dissolved.

4. Boil rapidly, without stirring, until the syrup turns a light caramel color. Remove the pan from the heat and leave to stand for about 2 minutes.

5. Drizzle the caramel into uneven shapes over a sheet of oiled aluminum foil. Leave to cool and harden for at least 30 minutes.

6. Peel off the foil and stick the caramel shapes into the cream mixture just before serving.