Tropical Fruit Salad by Cape Grace

I’ve recently come across the blog The Gracevine which is run by the Cape Grace Hotel where they update subscribers & visitors on any new activities and events at the hotel. Every month, they also showcase some of the dishes available at their restaurants and full recipes are attached.

This month Lorraine tempts you with a delightful summer dessert: Coconut Pannacotta, Passion Fruit Jelly, Tropical Fruit Salad and White Rum Granita.

Lorraine has been part of the Cape Grace family for more than two years. Last year she was one of the guest chefs in the first MasterChef SA competition in an epic Pressure test where they had to recreate her Passion Hazelnut Gateau – a complex chocolate mousse cake with a biscuit base, meringue layer and a passion fruit panna cotta, all covered in a shiny chocolate glaze.  This recipe is a lot easier!

COCONUT PANNA COTTA, PASSION FRUIT JELLY, TROPICAL FRUIT SALAD & WHITE RUM GRANITA

COCONUT PANNA COTTA, PASSION FRUIT JELLY, TROPICAL FRUIT SALAD AND WHITE RUM GRANITA

White Rum Granita (make this the night before and leave in the fridge):

  1. 500ml water
  2. 100ml sugar
  3. 100ml white rum
  • Boil the ingredients together and pour into a shallow tray, cool
  • Place in the freezer. When it has frozen use a fork to scrape ice shards

Passion Fruit Jelly (make this the night before to make things easier):

  1. 125g fresh passion fruit juice with seeds
  2. 62g sugar
  3. 5g gelatin, hydrated
  • Boil the juice and sugar together, add the hydrated gelatin. Pour into the base of a glass or clip Jar
  • Allow to set for 1 hour in the fridge

Coconut Panna Cotta

  1. 250ml cream
  2. 250ml coconut milk
  3. 2,5 leaves gelatine, hydrated
  4. 40g muscovado sugar
  5. 1 vanilla bean
  • Heat the cream and coconut milk with the sugar and the vanilla pod.
  • Add the gelatine leaf
  • Pour the panna cotta on top of the set passion fruit jelly into the glass or  clip Jar to set

Tropical Fruit Salad
Use the following fruits to make a fruit salad

  1. ¼ pineapple, small blocks
  2. ¼ papaya, small blocks
  3. 4 litchi, quartered
  4. 1 mango, small blocks

Assembly

  • Once the panna cotta is set place a portion of fruits loosely on top then when you are ready to serve spoon a generous heap of white rum granite and garnish with some fresh mint leaves.

 

Bhandaris

How to make your own Smoothie