Tropical Fruit Cruise

Yield:
approximately 12 islands
Level:
Advanced
Ingredients
  • Mango Mousse:
  • 1 cup mango puree
  • 1 leaf gelatin or 1 teaspoon granulated gelatin
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut
  • Rounds of vanilla cake, cut into same size as molds
  • 12 (2 by 3-inch) molds
  • Chocolate Cruise ship, recipe follows
  • Kiwi sorbet, recipe follows
Directions

Place puree in bowl and warm over a water bath. Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut. They will look like little sandy islands.

Assembly for Tropical Fruit Cruise:

Place chocolate molded cruise ship on a plate. Fill with kiwi sorbet. You can add chocolate smoke stacks on to the top of the sorbet. Place Mango Mousse Island on the plate near the ship. You can add additional decoration such as chocolate palm trees and pink chocolate flamingos, if desired.

Kiwi Sorbet:

2 cups simple syrup (1 cup sugar, 1/2 cup water)

2 cups kiwi puree

Lemon juice, to taste

To make simple syrup, bring sugar and water to a boil and let cool.

Mix together puree and syrup and adjust tartness with lemon juice. Process in an ice cream machine.

Chocolate Cruise Ship:

8 ounces semisweet or bittersweet chocolate

2 1/2 ounces corn syrup

1 teaspoon water

Cut out templates of bottom and sides of ship

Melt and cool chocolate in a bowl. Add corn syrup and water and stir until combined. Wrap in plastic and let set.

Roll the chocolate out flat. Place templates on top of chocolate and cut out 2 side pieces and 1 bottom piece for the ship. "Glue" together with melted chocolate. You can also cut out strips and roll to make 2 smoke stacks.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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