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🍰 Flambéed Fruit Exotics with Vanilla Ice Cream

796 kcal · 30 min · 4 servings

Ingredients

• butter 95 g
• wheat flour, Type 405 100 g
• almonds, ground 50 g
• sugar 75 g
• papaya 1 pc.
• mango 1 pc.
• pineapple 1 pc.
• pomegranate 0.5 pc.
• physalis 10 pc.
• brown sugar 1 tsp
• Calvados 5 tbsp
• passion fruit 4 pc.
• mint, fresh 10 g
• vanilla ice cream 4 tbsp

Instructions

1. 1. Preheat the oven to 170 degrees Celsius.
2. 2. Dice 75 grams of cold butter into small cubes.
3. 3. Mix 100 grams of flour, 50 grams of almonds, and 75 grams of sugar in a bowl.
4. 4. Quickly knead the butter cubes into the flour mixture until small crumbs form.
5. 5. Spread the crumbs evenly on a baking sheet lined with baking paper.
6. 6. Bake the crumbs in the oven for about 10 to 12 minutes until golden brown.
7. 7. Let the finished crumbs cool down completely.
8. 8. Crumble the cooled crumbs finely with your hands.
9. 9. Cut the papaya in half lengthwise.
10. 10. Scrape out the seeds from the papaya halves using a spoon.
11. 11. Peel the deseeded papaya halves.
12. 12. Peel the mango and cut the flesh off the pit.
13. 13. Peel the pineapple and cut it into quarters.
14. 14. Remove the tough core from the pineapple quarters.
15. 15. Dice the papaya, mango, and pineapple into pieces about 1 centimeter in size.
16. 16. Cut the pomegranate in half.
17. 17. Tap the skin with a spoon to release the seeds.
18. 18. Remove the physalis fruits from their husks.
19. 19. Wash the physalis and cut them in half.
20. 20. Melt 2 tablespoons of butter in a pan over medium heat.
21. 21. Add the prepared fruit to the pan.
22. 22. Sprinkle 1 teaspoon of raw sugar over the fruit.
23. 23. Warm the fruit for 1 to 2 minutes, shaking the pan occasionally.
24. 24. Pour in the Calvados.
25. 25. Carefully ignite the alcohol using a long match.
26. 26. Swirl the flambéed fruit briefly in the pan.
27. 27. Remove the pan from the heat source.
28. 28. Let the flame burn out on its own.
29. 29. Cut the passion fruits in half lengthwise.
30. 30. Loosen the pulp from the shell using a small spoon.
31. 31. Wash the mint and shake it dry.
32. 32. Pluck the mint leaves off the stems.
33. 33. Place the flambéed fruit on the plates.
34. 34. Add a scoop of vanilla ice cream.
35. 35. Add a spoonful of passion fruit pulp.
36. 36. Sprinkle the crumbled almond crumbs over it.
37. 37. Garnish the dish with fresh mint leaves.
38. 38. Drizzle everything with some of the Calvados sauce.
39. 39. Serve the dish immediately and enjoy!

Nutrition per serving

• kcal: 796
• Protein: 8 g · Fett/Fat: 39 g · Carbs: 102 g