Papaya Pineapple Fool In Hazelnut Florentine Cups
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
38
Spice
53
Sweetness
54
Sourness
35
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Sugar1.5 cups
Heavy Cream3 cup
Brown Sugar1 cup
Corn Syrup1 cup
Ground Hazelnut1 cup
Flour1.5 cups
White Chocolate ChipsDirections:
1
Bring to boil
2
For the fool: To a medium saucepan, add the papaya, pineapple and sugar
3
Cook over low heat, mashing with a fork, for 10 to 15 minutes, or until the mixture is the consistency of a chunky puree
4
Remove the mixture from the heat and refrigerate until well chilled
5
Using an electric mixer, whip the heavy cream
6
Gently fold the heavy cream into the fruit mixture
7
Refrigerate for several hours
8
For the hazelnut florentine cups: Preheat oven to 350 degrees F
9
In a food processor, pulse the hazelnuts until they resemble fine crumbs
10
Be careful not to over grind and create a paste
11
In a small saucepan, melt the butter
12
Add the brown sugar and the corn syrup
13
Remove from the heat and add the ground hazelnuts, and flour
14
Mix well
15
Drop tablespoonfuls onto a greased cookie sheet several inches apart, these cookies will really spread out
16
Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance
17
Remove from the oven and immediately and carefully shape the cookie over an upside down 8-ounce glass to form a small bowl
18
Allow to cool for a few minutes
19
Transfer to wire rack
20
Place chocolate chips in a small bowl
21
Place the bowl over a pot of barely simmering water, and stir until the chips are melted
22
Once the chocolate is melted, paint the inside of the florentine cups with a thin layer of chocolate
23
Allow the chocolate to dry
24
To finish: Place a large spoonful of the fool into each florentine cup
25
Garnish with a sprig of fresh mint and chopped, toasted hazelnuts