Name: Tropical Fruit Sundaes
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 2 c. heavy cream -; 1 c. milk -; 1/2 c. finely grated peeled fresh ginger -; 6 1/2 tbsp. sugar -; 3 1/2 tsp. powdered gelatin -; 9 oz. mascarpone cheese -; 1 c. dried unsweetened coconut flakes -; 1 whole pineapple -; 2 large mangoes -; 1/2 c. light brown sugar -; 1 tsp. finely grated lime zest -; 1/4 c. lime juice -; 2 pt. raspberries -; 2 pt. vanilla ice cream -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Tropical Fruit Sundaes

1. 2 c. heavy cream -

2. 1 c. milk -

3. 1/2 c. finely grated peeled fresh ginger -

4. 6 1/2 tbsp. sugar -

5. 3 1/2 tsp. powdered gelatin -

6. 9 oz. mascarpone cheese -

7. 1 c. dried unsweetened coconut flakes -

8. 1 whole pineapple -

9. 2 large mangoes -

10. 1/2 c. light brown sugar -

11. 1 tsp. finely grated lime zest -

12. 1/4 c. lime juice -

13. 2 pt. raspberries -

14. 2 pt. vanilla ice cream -

How to cook deliciously - Tropical Fruit Sundaes

1. Stage

In a large saucepan, combine the cream and milk with the ginger and bring to a simmer. Remove from the heat, cover, and let stand for 30 minutes.

2. Stage

Strain the cream into a bowl, pressing on the ginger. Wipe out the saucepan. Return the cream to the saucepan and bring to a simmer. Remove from the heat and whisk in the sugar and gelatin. Let the cream cool to lukewarm, then whisk in the mascarpone. Spoon the mousse into 12 glasses or bowls and refrigerate until set, 1 hour.

3. Stage

Meanwhile, preheat the oven to 350 degrees F. Spread the coconut flakes in a pie plate and toast until golden, 3 minutes. Let cool.

4. Stage

In a bowl, toss the pineapple and mangoes with the brown sugar, lime zest, and juice. Spoon the pineapple and mangoes over the ginger mousse and top with the raspberries. Scoop the ice cream into the bowls, garnish with the toasted coconut, and serve.