with pawpaw lime jam, mango wafer and raspberry dust.
Nothing could be sweeter than a dessert made with fruit grown in VOMO’s own island garden.
Baking puff pastry
Set oven to 400F. Thaw your pastry dough then roll on a lightly floured surface to about 1/16 an inch. Cut into rectangles. Transfer the rectangles onto a parchment-lined baking sheet then cover with another sheet of paper and a heavy baking tray or a baking sheet. You can weigh the top down with pastry weights if it’s a super-light tray, we don’t want the pastry to puff up much in the oven.
Banana Cream Recipe for the filling
2 bananas (I used two bananas for 6 small dessert servings)
caramel sauce Good quality or dulce de leche.
fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar)
Vanilla Pastry Cream
Vanilla Pastry Cream
2/3 cup sugar can be reduced to 1/2 cup if you prefer desserts less sweet
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 tablespoons butter
1 tablespoon vanilla extract or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste
In a medium bowl, beat eggs with a fork to combine. Set aside.
Mix sugar, cornstarch and salt in a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring almost constantly, until the mixture thickens and boils. Continue to cook and stir one minute.
Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled, place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming
Mango Wafer Recipe
3 large mangoes
Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.Puree the mango in a food processor or blender until smooth.
Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it’s about 1/8-inch thick.
Bake the purée for 3 to 4 hours.
The Wafers are done when the purée is dry to the touch and pliable. If the bottom side of the wafer is still wet after some time, flip the rollover and continue baking them until they are fully dried.
Remove the wafers from the oven. Place a piece of wax paper on top of the wafers and then peel off the wax paper.
Cut the sheet into long strips and then shape as you desire
Caramel Sauce Recipe
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt
Heat granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the salt.
Allow to slightly cool down before using. Caramel thickens as it cools.
Paw paw lime jam recipe
5 cups mashed papaya
1/4 cup orange juice
1.75 ounce pectin
5 cups white sugar
green lime -2 zestful
Stir together papaya, lime zest, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute. Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.