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2½ cups (10 oz/315 g) ice cubes
¼ cup (1½ oz/45 g) diced ripe mangoes or
papaya (¼-inch/6-mm dice)
¼ cup (1 oz/30 g) diced rinsed canned
litchi (¼-inch/6-mm dice)
¼ cup (1½ oz/45 g) diced pineapple
(¼-inch/6-mm dice)
¼ cup (1 oz/30 g) diced kiwifruit
(¼-inch/6-mm dice)
¼ cup (1½ oz/45 g) canned sweetened
azuki beans, rinsed
1 tablespoon fresh calamansi juice
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Method:
In a food processor or sturdy blender,
crush half of the ice cubes until snowlike in texture. Transfer
to a large bowl. Repeat with the remaining ice cubes, add to the
bowl, and place in the freezer until ready to use. To make the
sugar syrup, in a small saucepan over medium heat, combine the sugar
and ½ cup (4 fl oz/125 ml) water and bring to a simmer, stirring to
dissolve the sugar. Continue to simmer until a clear, thick
syrup forms, 5-7 minutes. Remove from the heat, let cool, pour
into a small pitcher, and refrigerate until ready to serve. To
make the coconut cream, open the can of coconut milk without first
shaking it. The milk in the can should be topped with a thick
layer of cream. Scoop off about ½ cup (4 fl oz/125 ml) cream and
place in a small bowl. Reserve the remaining coconut milk for
another use. Add the condensed milk and whisk together with the
coconut cream until smooth. Cover and refrigerate until ready to
serve. In a bowl, combine the mangoes, litchi, pineapple,
kiwifruit and azuki beans. Add the calamansi juice and toss to
coat. Using an ice-cream scoop, mound a scoop of the crushed ice
in each individual serving bowl. Spoon the fruit mixture over
the ice, dividing it evenly. Drizzle the sugar syrup over the
fruits, then spoon the coconut cream over the fruits, dividing both
syrup and sauce evenly among the desserts. Serve at once.
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