Fruit syllabub Fruit syllabub Israeli Kitchen This light, luscious dessert with fresh mango and papaya conjures up images of island paradise. (Photo: Sarah F. Berkowitz)

Tropical fruit syllabub

Luscious, creamy tropical fruit topped with a zesty whipped cream and fresh fruit chunks.

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  • Yield: Serves 6
  • Prep time: 15 minutes

Syllabub is an old English dessert, traditionally made with white wine, cream, sugar and a form of acid, such as lemon. This light, luscious dessert with fresh mango and papaya conjures up images of paradise, with coconuts swaying from trees and grass-skirted waitresses serving Pina coladas with little paper umbrellas. Except that you’re doing the serving, hopefully not in a grass skirt.

We’ve sweetened the syllabub with just a touch of honey, gave it a little kick with fresh lemon juice, and left out the alcohol so everyone can enjoy and drive home safely from paradise – or wherever this outstanding dessert takes you.

Ingredients

  • 18 ounces whipping cream
  • Zest of 2 lemons, divided
  • 3 tablespoons fresh lemon juice
  • 4 mangoes, diced into large pieces (for processing)
  • 1/2 large papaya, finely diced
  • 1 mango, finely diced (for garnish)
  • 6 teaspoons honey

Directions

Fruit syllabub with mango and papaya.Mango chunks should be pureed in a food processor until smooth. (Photo: Sarah F. Berkowitz)

Puree larger mango chunks until smooth. Transfer to serving bowl or container.

Add honey and half of the lemon juice and mix well.

Mix in most of the finely diced papaya and mango, reserving a cupful for garnish. (At this point you can also chunk up the extra 1/2 papaya and process it until smooth to create a two-tone syllabub, with a few extra servings.)

Whip cream until shiny peaks form. Add zest and remaining lemon juice. Whip until incorporated.

To serve, place pureed mango in individual stemmed bowls or glasses. Top with a dallop of cream and a few pieces diced mango and papaya.

For an elegant presentation, garnish with mint sprigs or a lemon curl.

Fruit syllabub with mango and papaya.We’ve sweetened the syllabub with just a touch of honey, gave it a little kick with fresh lemon juice, and left out the alcohol. (Photo: Sarah F. Berkowitz)

Related Topics: Desserts

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