Adam Liaw’s tropical fool
You can use any fruits you like for this simple fool, and if you don’t feel like breaking out the blender or food processor, you can just chop the fruits with a knife.
Ingredients
1 ripe mango, peeled and diced into 2cm cubes
1 white peach, diced
1 cup diced papaya
4 tbsp icing sugar
1 tsp vanilla extract
300ml thickened cream
200ml coconut yoghurt
2 passionfruit, halved
mint leaves, to serve
Method
Step 1
Place half the diced fruit into a food processor and add 1 tablespoon of icing sugar. Process to a thick puree.
Step 2
Add 2 tablespoons of icing sugar and the vanilla extract to the thickened cream in a bowl and whip until soft peaks form. In a separate bowl, stir the remaining sugar through the coconut yoghurt.
Step 3
Scoop out the passionfruit pulp and seeds. In a glass, alternate spoonfuls of the cream, yoghurt, puree, some fruit pieces and the passionfruit. Top with the remaining fruit pieces and a few mint leaves.
Adam’s tip
Fools are some of my favourite desserts. Layer pureed or cut fruit with cream
and/or yoghurt and you’re done. You can even freeze some of the fruit for a simple sorbet if you prefer.
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- Quick & easy
- Mango
- Cream & milk
- Passionfruit
- Stone fruit
- Contemporary
- Fruit desserts
- Dessert
- Dinner party
- Midweek dinner
- Family meals
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-tropical-fool-20230317-p5ct49.html