Preparation:
In a medium bowl, mix banana, papaya, rum, and 2 tablespoons sugar. Puree half of this mixture in a food processor fitted with a metal blade; return puree to bowl and mix it with remaining diced fruit. Whip cream to soft peaks; add 1/4 cup sugar to cream, 1 tablespoon at a time, and continue to whip it until it forms stiff peaks. Fold fruit mixture into whipped cream until it is fully incorporated. Serve in individual bowls or goblets or a large sewing bowl. Garnish with raspberries and toasted coconut.
Cook's Illustrated, Jan./Feb. 1995.
Nationality: USA Course: dessert Season:any Method: food processor
Start to Finish 20 minutes Preparation 5 minutes Attention 15 minutes Finishing a minute or le |
