Australian Gourmet Traveller – (02)February 2019 (1)

125 gm finger limes (see note)

1 Granny Smith apple

125 gm caster sugar

2 eggs, chilled

1 tbsp honey

400 ml can coconut cream,

chilled

180 gm mascarpone

Scraped seeds of 1 vanilla

bean

Tropical fruit cup with coconut

cream and finger lime jelly

SERVES 6 // PREP TIME 40 MINS // COOK 45 MINS (PLUS CHILLING)

“This dish takes me right back to my childhood memories of
tinned fruit in sweet syrup,” says Moran. “This grown-up version
gets a lotof its sweetness from honey, which is mixed through
a coconut and mascarpone cream, and the only other sugar in
the dish comes from a finger lime jelly – made by extracting the
fruit’s natural pectin. It also brings a joyful pop, a bit like the old
glacé cherry on top of a sundae. Any fruit can be used in the
base, provided it’s fragrant and perfectly ripe.”

2 ripe mangoes, cut into

bite-sized pieces, flesh

from stone squeezed off

1 small ripe papaya

(about 450gm), cut into

bite-sized pieces

1 Cut each finger lime in half,

gently squeeze pearls into

a small bowl and reserve rinds.

Pick out seeds and place in

a small saucepan with 400ml

water and rinds (reserve pearls

for later). Grate apple – skin,

core and all – into pan.Bring to

the boil, reduceheat to low and

simmer, prodding lime skins

under the surface occasionally,

to infuse and to extract pectin

(30 minutes). Pass mixture

through a fine sieve into a

clean saucepan, pushing with

the back of a spoon to extract

juice (discard solids). Add sugar

to juice, return pan to heat

and bring to the boil, stirring

to dissolve sugar. Boil rapidly

until liquid is reduced by

half (12-15 minutes). Cool

to room temperature.

2 Meanwhile, whisk eggs and

honey in an electric mixer until

firm peaks form (4-6 minutes).

Open chilled coconut cream

and spoon hardened top layer

into a bowl (you’ll need about

180gm). Stir mascarpone and

vanilla through coconut cream,

then fold in egg mixture, a third

at a time, until smooth.

3 Layer mango and papaya

into serving glasses, then spoon

coconut-mascarpone cream

on top, smoothing the surface.

Stir apple jelly until smooth,

gently fold in finger lime pearls

and carefully spoon over the

cream layer. Refrigerate to chill

and set (at least 30 minutes),

before serving.

NoteFinger limes are available

from farmers’ markets and

select greengrocers; they may

need to be ordered ahead.

Wine suggestionA light, fresh

dessert-style wine, such as the

2016 Frogmore Creek Iced

Riesling from Cambridge, Vic.●