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Exotic desserts
In the winter, it’s good to eat extra vitamin C. This is the period when many exotic fruits are in season. You can use these wonderful fruits to make many simple, delicious and colourful desserts that will give your whole body a boost.
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Tropical fruit salad
Ingredients
1 pineapple
2 bananas
1 mango
1 guava, or 1 tin of tinned guava
Sauce
1 dl thick coconut milk
¾ dl Dansukker Light Syrup
To garnish
coarse desiccated coconut
½ tsp ground cinnamon
Peel the fruit and cut into slices and chunks. Mix the fruit pieces in a bowl, but save one of the bananas. Mix the remaining banana pieces, coconut milk and syrup in a liquidiser or blender until blended. Pour the sauce over the fruit and dust with a little cinnamon. Sprinkle over the desiccated coconut.
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Exotic fruit soup
Ingredients
400 ml tropical fruit juice
200 ml white wine
1 tbsp (8 g) potato starch
50 ml water
2-3 tbsp (30-45 g) Dansukker Fructose
Garnish
Fresh pineapple/melon
Fresh peach/nectarine/physalis
Bring the fruit juice and wine to the boil. Mix the potato starch with the water and stir into the soup to thicken it. Allow to cool. Add fructose to taste.
Arrange the diced pineapple/melon, chopped peach/nectarine and halved physalis in attractive glasses. Pour the soup over the top.
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Vitamina Tropical
Ingredients
45 g Dansukker Icing Sugar with Strawberry Taste
2 slices pineapple without stalk, 2½ cm thick
1 mango
1 banana
1 papaya
100-150 g fresh or frozen strawberries
1 passion fruit
1 l orange juice
1 tsp Dansukker Vanilla Sugar with real vanilla
ice cubes (if needed)
Peel the fruit and remove the stones. Cut into pieces. Scrape the seeds out of the passion fruits with a spoon. Blend the fruits with icing sugar with strawberry taste, juice and vanilla sugar
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Banana dessert
Ingredients
½ dl hazelnuts
1 ½ dl whipping cream
1 tsp Dansukker Icing Sugar
4 small bananas
1 dl Dime nuggets
4 tbsp Dansukker Light Syrup
Toast the hazelnuts in a dry frying pan. Wrap the toasted nuts in a coarse tea towel and rub together to remove most of the skin. Cut the nuts in half or chop them coarsely. Whip the cream with the icing sugar until firm. Peel the bananas, cut them in half lengthwise and arrange them on four small plates. Spoon or pipe a little of the cream on top of each banana. Sprinkle with the nuts and Dime nuggets and drizzle with the syrup.
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Simple yoghurt dessert
Ingredients
1 ripe mango
2 tbsp Dansukker Cane Syrup
200 ml Turkish yoghurt
1 tbsp Dansukker Vanilla Sugar Fairtrade
500 ml crushed meringues
Peel the mango and cut the flesh off the stone. Liquidise the flesh in a blender with the syrup. Mix together the yoghurt and vanilla sugar. Divide half the mango mixture between four individual glasses. Add a layer of crushed meringue, then a layer of yoghurt. Cover with another layer of mango mixture and top with the remaining crushed meringue. Serve immediately.
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