Tropical Fruit Pudding
This dessert is a tribute to the many desserts created by Cuban chefs. Serve with whipped cream spiked with rum.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 279 |
| pro | 5 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 60 g |
| fibre | 2 g |
| chol | 93 mg |
| sodium | 105 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 20% |
| vit C | 68% |
| folate | 18% |
-
2 mangoes
1 golden pineapple
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) dark rum
2 tbsp (25 mL) lime juice
1 cup (250 mL) pineapple juice
Cake Topping:
4 eggs, separated
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) all-purpose flour
2 tbsp (25 mL) dark rum
1 tbsp (15 mL) grated lime rind
1/4 tsp (1 mL) salt
1 tbsp (15 mL) icing sugar
Preparation:
Grease 13- x 9-inch (3 L) glass baking dish; set aside.
Cut off mango flesh from each side of pit. Cut grid pattern of 3/4-inch (2 cm) squares in flesh down to but not through skin. Gently push skin to turn inside out; cut off flesh and place in prepared baking dish. Cut off rind of pineapple; trim, quarter, core and cut pineapple into bite-size cubes. Add to mangoes. Add sugar, rum and lime juice; toss and set aside.
Cake Topping: In large bowl, beat egg whites until soft peaks form. Beat in 1/3 cup (75 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form.
In separate large bowl, beat egg yolks with remaining sugar until pale. Add flour, rum, lime rind and sa< stir until combined. Whisk in one-quarter of the egg whites; fold in remaining whites. Scrape over fruit; spread evenly. Pour pineapple juice over top.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 1 hour. Dust with icing sugar. Serve warm.
Additional Information
Source
Canadian Living Magazine: April 2006
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For more ideas on cooking with Real Cream, click here |
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