The tulip with tropical fruits is an excellent dessert to share. Follow this recipe to prepare it yourself.
INGREDIENTS
(For 6 to 8 people)
For the tulip paste
- 150 grams of butter
- 150 grams of powder sugar
- 150 grams of peeled and chopped almond
- 150 grams of glucose (can be replaced by natural corn syrup)
- 150 grams of flour
For the mango coolies
- 2½ cups mango pulp
- ½ cup of water
- The juice of 1 lemon
- Sugar to taste
For the sapote coolies
- 2½ cups black sapote pulp
- ½ cup of orange juice
- 1 tablespoon of rum
- Sugar to taste
Fruits
- 3 tangerines in peeled wedges
- 2 guavas, peeled and cut into strips
- 32 seedless grapes
- 4 Creole plums cut into thin slices
- 2 nectarines, peeled and finely chopped
- 4 apple fruit thinly sliced
To accompany
- 8 lemon snowballs
To decorate
- Spearmint or mint leaves
PREPARATION
The tulips
The butter is beaten with the sugar and the rest of the ingredients are added without stopping to beat until obtaining a homogeneous paste. A baking tray is greased and floured and pasta balls of 100 grams each are placed, quite far removed from each other because the dough spreads. Put in a preheated oven at 200 ° C and leave for 3 to 4 minutes, take them out and quickly place them in a glass, spreading them and pressing them to give them the shape of a tulip. If the pasta hardens, put it back in the tray for a few seconds in the hot oven.
They are placed in the middle of individual plates, on one side put the mango coolies and on the other end the sapote coolies. Inside the tulip the fruit is accommodated and the snowball in the center is decorated with a mint or peppermint leaf.
Mango coolies
All the ingredients are blended.
Black sapote culis
All the ingredients are blended.
PRESENTATION
It is served in individual porcelain plates.
