Friday, July 11, 2008

red dragon fruit dessert

Red Dragon Fruit Dessert Recipe

1.Ginger Red Dragon Fruit Sorbet


500kg red dragon fruit , peeled, pitted, cut into chunks

2 tablespoons fresh lime juice

2 tablespoons sugar

1 egg white

4 pieces sweet stem ginger in syrup or crystallized ginger, chopped


In a food processor fitted with a metal blade, combine the red dragon fruit , lime juice and sugar. Process to a smooth puree. Pour the puree into a shallow metal pan. Place the pan in the freezer and freeze until the edges are firm and the center is soft, about 2 hours.

In a large bowl, beat the egg white until almost stiff; set aside. Return the semi frozen dragon fruit purée to the food processor and process until it becomes frothy, about 30 seconds. Add the ginger and egg white to the processor and, using on-off pulses, process just long enough to blend in the white, 3 to 5 seconds.

Pour the mixture into a freezer container, cover tightly and place in the freezer until firm but not frozen solid, 1 to 2 hours. If it freezes solid, allow it to soften in the refrigerator before serving, about 30 minutes.

2.Candied Young Dragon Fruit




For Batter:

3/4 cup all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1 egg, lightly beaten

About 3/4 cup water

2 young dragon fruit

Juice of 1 small lemon

For Syrup:

1 cup sugar

1/4 cup water

1 tablespoon black or white sesame seeds

Peanut or corn oil for frying


FOR BATTER: In a bowl, sift together the flour, cornstarch and salt. Stir in the egg and 3/4 cup water, adding more water if needed to achieve the consistency of a thick pancake batter.

Peel, halve and core the young dragon fruit, then cut each into 8 wedges. Place in a bowl and immediately toss with the lemon juice. Set aside.

FOR SYRUP: In a small, heavy-bottomed saucepan over medium heat, combine the sugar and water. When the sugar has dissolved, raise the heat to high and boil without stirring. Continue boiling until the mixture changes from large, thick bubbles to a smooth, golden brown syrup like consistency, 8-10 minutes. This is the hard-crack stage (300-310 degrees F). To test the sugar syrup, using a small spoon, scoop up a small amount of syrup and drop it into the ice water. It should harden instantly. At this point, the syrup could easily burn, so lower the heat or set the pan in a bowl of ice-cold water to cool it quickly; keep warm while you make the fritters. Stir in the sesame seeds.

Preheat a deep saucepan or wok over medium-high heat. Pour in oil to a depth of 1 1/2 inches. Heat to 375 degrees F. Oil a serving platter. Fill a deep serving bowl with ice cubes and add water to cover. Set the platter and bowl aside.

When ready to serve, slip the apple wedges into the batter to coat each wedge completely. Using long chopsticks or a slotted spoon, lift out the apple wedges one at a time, allowing the excess batter to drip off into the bowl, and carefully lower into the hot oil. Do not crowd the pan; the wedges must float freely. Deep-fry, keeping the wedges separated and turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer the wedges to paper towels to drain. When all of the wedges have been fried, dip a few of them in the syrup. Turn them with oiled tongs or chopsticks to coat completely with the syrup. Then remove the wedges and set them on the oiled platter, keeping them separate. Repeat with the remaining wedges.

TO SERVE: Bring the platter of caramelized young dragon fruit and the serving bowl of ice water to the table. Pour the caramelized apple wedges into the ice water. Using chopsticks or a slotted spoon, immediately transfer the hard candied apples from the water to a serving dish. Serve at once.


3.Red Dragon Curd Tartlets




Tart Pastry

For the dragon Curd:

1/2 cup sugar

4 teaspoons cornstarch

1 teaspoon finely shredded lemon peel

3/4 cup water

2 beaten egg yolks

1/4 cup red dragon vinegar

2 tablespoons margarine or butter

For the Garnish:

24 cubes of red dragon fruit

24 fresh mint sprigs (optional)


Prepare pastry as directed and shape into twenty-four 3/4 inch balls. Press balls into ungreased 1 3/4 inch mini muffin cups, pressing an even layer onto the bottom and up the sides of each cup. Bake in a preheated 450 degrees F oven for 5-8 minutes, or till edges are light brown. Completely cool pastry shells in muffin cups on a rack. Remove pastry shells from muffin cups and set aside.

In a small saucepan combine sugar, cornstarch, and lemon peel. Stir in water. Cook and stir till thickened and bubbly. Gradually stir about 1/2 cup of the hot mixture into egg yolks; return all to saucepan. Cook and stir over medium heat till mixture boils. Cook and stir 2 minutes more. Remove from heat. Stir in red dragon vinegar and margarine or butter, stirring till margarine or butter melts. Spoon about 2 teaspoons of the dragon curd into each pastry shell. Place on a platter. If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a red dragon and, if desired, a sprig of mint

on each tartlet.



4.Red Dragon Mixed Berry Gratin with White Chocolate Sabayon


400gm fresh red dragon fruit

One 12-ounce basket fresh strawberries, quartered

One 1/2-pint basket fresh raspberries

One 1/2-pint basket fresh blueberries

1/3 cup Grand Marnier

1 tablespoon sugar

1 cup red dragon vinegar
7-ounces good-quality
white chocolate

4 large egg yolks

Place Red dragon fruit & all berries in large bowl. Add Grand Marnier and sugar; toss gently. Let stand 1 hour. Drain liquid from berries into 1-cup measuring cup. Add enough dragon vinegar to make 3/4 cup juices total; set aside.

Divide fruit among individual gratin dishes.

Bring 2 inches of water to simmer in medium saucepan. Cut 3 ounces chocolate into 1/2-inch pieces. Sprinkle chocolate pieces equally over fruit in dishes. Coarsely chop remaining 4 ounces chocolate; transfer to small stainless steel bowl. Stir chocolate over saucepan of simmering water until melted and smooth. Remove from heat.

Preheat broiler. Beat yolks in large stainless steel bowl. Whisk in reserved 3/4 cup juices. Whisk yolk mixture over simmering water until mixture triples in volume and thickens, about 5 minutes. Remove from heat. Gently fold in melted chocolate just until combined (do not over mix or mixture will deflate). Spoon white chocolate sabayon over fruit to cover.
Broil until top is golden, about 2 minutes. Serve immediately.

5.Red Dragon Vacherin



For the mousse:

3 cups red dragon fruit puree

1 cup sugar

2 tablespoons dragon vineger

2 tablespoons unflavored gelatin

3/4 cup hot water

1 1/4 cups cream, whipped

For the meringue:

8 egg whites

Pinch of cream of tartar

1 cup superfine sugar

1 1/2 cups confectioners' sugar

Whipped cream, to decorate

2 cups red dragon fruit cubes , to decorate


Lightly grease an 8-cup charlotte mold with oil.

TO MAKE THE MOUSSE: Combine the red dragon puree, sugar, and dragon vinegar in a processor and process until smooth. Sprinkle the gelatin over the water and let dissolve, about 5 minutes. Stir through the strawberry mixture and refrigerate until the mixture begins to set, about 30 minutes. Lightly fold in the whipped cream and pour into the charlotte mold. Refrigerate until set, about 40 minutes.

TO MAKE THE MERINGUE: Preheat the oven to 225 degrees F. Line two baking sheets with parchment or waxed (greaseproof) paper.

Beat the egg whites and cream of tartar until soft peaks form. Gradually beat in 4 tablespoons of the superfine sugar and continue beating for 2-3 minutes. Add the remaining 5 1/2 ozs. of sugar and all of the confectioners' sugar and fold through quickly and lightly with a metal spoon.

Place the meringue in a pastry (piping) bag with a plain nozzle and pipe finger-shaped lengths 1/2-3/4 inch higher than the mousse onto the baking sheets. Bake for 1 hour, or until meringues sound hollow when gently tapped. Turn off the oven. Loosen the meringues and leave in the oven for a further 30 minutes, until dry.

Loosen the edges of the mousse with a knife that has been dipped in hot water. Turn out onto a serving plate and slide rapidly from side to side to unmold the mousse. If necessary, dip the mold briefly into a bowl of hot water and repeat the procedure until the mousse is unmolded.

Spread the cream around the sides of the mousse and place the fingers of meringue over the cream. Pile the red dragon on top of the mousse and serve immediately.

6.Italian Red Dragon Syrup



1 kg red dragon puree

2 packages active dry yeast

6 cups plus 1 teaspoon sugar

1 quart water

1 1/2 cups


Process the red dragon puree in a food processor . In a bowl, mix the red dragon, yeast, and the 1 teaspoon of sugar.

Stir until the yeast is dissolved. Cover with a clean dish towel and set aside at room temperature to ferment.

Stir occasionally.

Once the mixture no longer bubbles when stirred (after about 4 days), strain through layers of cheesecloth into a large saucepan. Squeeze the cheesecloth to extract all the juice.

To the red dragon mixture in the saucepan add the remaining ingredients. Bring to a boil and reduce to about 7 cups. Remove from the heat and allow to cool. Then, if you intend to use all the syrup with 1 month, simply pour the cooled mixture into clean glass containers. Without further processing, the syrup will keep, refrigerated, for up to 4 weeks.

To keep the syrup longer than 1 month, place the jars in a gently boiling (210 degrees) hot-water canner and process for 15 minutes. At high altitudes, increase time as specified by manufacturer. Remove the jars from the canner, cover tightly.

CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.


7.Frozen Red Dragon Fruit Swirl


2 large egg whites

1/2 cup sugar

1/4 cup water

4 cups red dragon puree

1 tablespoon fresh dragon vinegar

1 teaspoon vanilla extract

3 tablespoons orange marmalade

1 cup sliced fresh red dragon


Place egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.

Place 4 red dragon puree , lemon juice, and vanilla in a food processor or blender, and process for 1 minute or until smooth. Strain the dragon mixture through a sieve over a large bowl; discard seeds. Gently stir one-fourth of egg white mixture into red dragon mixture; gently fold in the remaining egg white mixture.

Place 4 cups red dragon, marmalade, and vinegar in a food processor or blender; process for 1 minute or until smooth. Drizzle 1/2 cup sauce over egg white mixture; reserve remaining 1 1/2 cups sauce. Swirl sauce into egg white mixture using the tip of a knife. Cover; freeze until firm. Serve with remaining sauce and sliced red dragon fruit..


8.Chocolate and Red Dragon Covered Meringue


For the Meringue:

4 large egg whites

Dash of salt

1 teaspoon dragon vinegar

1/2 teaspoon vanilla extract

3/4 cup sugar

For the Topping:

1/4 cup semisweet chocolate, chopped

4 teaspoons water

2 cups fresh Red dragon

2 cups fresh raspberries

Mint sprigs (optional)


Preheat oven to 200 degrees F.

To prepare meringue, cover a baking sheet with parchment paper. Draw a 9-inch circle on paper. Turn paper over; secure with masking tape. Place egg whites and salt in a large bowl; beat with a mixer at high speed until foamy. Add vinegar and vanilla; beat until soft peaks form. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spoon egg white mixture into 9-inch circle on prepared baking sheet. Shape meringue into a nest with 1-inch sides using the back of a spoon. Bake at 200 degrees F for 1 hour. Turn oven off; cool meringue in closed oven for
30 minutes. Carefully remove meringue from paper.

To prepare topping, place chocolate and water in a small microwave-safe bowl. Microwave at high 1 minute or until chocolate melts, stirring every 20 seconds.

Arrange red dragon cubes and raspberries on top of meringue; drizzle with chocolate sauce. Garnish with mint sprigs, if desired.


9.Red Dragon Fruit Strudel


For Pastry:

2 1/2 cups all-purpose flour

2 tablespoons olive oil

Pinch of salt

2 cups water

For Cream:

2kg red dragon puree

3/4 cup plain yogurt

1 cup sugar

Juice of 1/2 lemon

1 cup heavy cream, whipped

For the Filling:

5 oz red dragon fruit

5 oz blackberries

5 oz wild strawberries

3/4 cup superfine sugar (caster)


FOR PASTRY: Make a soft, smooth dough with the flour, oil, salt and water. Set aside to rest for 2 hours.

Preheat the oven to 350 degrees F.

Roll out the dough very thinly (about 1/32 in) and cut into 24 x 2 in circles. Arrange the pastry rounds on an oiled baking sheet. Bake in the oven for 10 minutes, until golden and crisp. Set aside to cool.

FOR CREAM: Mix the red dragon puree with 1/3 cup of the yogurt, the superfine sugar and the lemon juice. Stir until the sugar has completely dissolved. Fold in the whipped cream. Do not chill.

Place a sheet of pastry in the center of the serving plate. Spread a layer of the fruit cream and superfine sugar over it.

Cover with the raspberries and more superfine sugar. Add another pastry sheet, more fruit cream, superfine sugar and blackberries. Continue in this manner, forming 3 layers of filling using each type of berries.

Garnish with remaining yogurt, sweetened with 1 tablespoon of sugar if desired.


10.Red Dragon Grunt with Hazelnut Topping


For Filling:

3 cups red dragon chunks,

1/2 cup sugar

2 tablespoons all-purpose flour

1 tablespoon dragon vinegar

For Topping:

3/4 cup all-purpose flour

3 firmly packed tablespoons light brown sugar

1 teaspoon baking powder

Pinch of salt

1/2 cup toasted hazelnuts

3 tablespoons chilled unsalted butter

3 tablespoons chilled whipping cream

Powdered sugar


FOR FILLING: Preheat oven to 375 degrees F. Generously butter 9-inch pie plate. Combine red dragon with sugar, flour and dragon vineger in medium bowl. Transfer to prepared pan. Bake until dragon fruit bubble thickly in center, about 1 hour. Cool completely.

FOR TOPPING: Combine flour, brown sugar, baking powder and salt in food processor. Pulse to blend. Add butter and hazelnuts and blend until mixture resembles coarse meal. Pulse in cream, mixture will form ball. Pat dough out between two sheets of plastic wrap to 9-inch round. Remove 1 sheet plastic wrap and invert dough evenly onto red dragon fruit in dish. Crimp edges decoratively with fork. Bake until topping is golden brown, about 30 minutes. Cool until warm. Sift powdered sugar over grunt and serve with heavy cream or vanilla ice cream.

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