Zanzibar Apple (Tufaa) served with Rambutan Cream

Zanzibar Apple (Tufaa) served with Rambutan Cream

This is one of my best desserts I have ever tasted in my life as a cook. The taste is very tropical and I must say it can compete with French cuisine.

Ingredients

• 12 red apples
• 1 cup sugar
• 2 pieces of fresh cinammon (not powder)
• 3 cups of water

Rambutan Cream

Ingredients

• 130 gms sugar
• 1 cup milk
• 6 egg yolks
• 6 rambutans

Method

• Take out the seeds from the apples and put aside.
• In a big pot bring water, fresh cinammon and sugar to boil. Add the apples just for ten minutes. Take the pot and leave the rose apples to cool in the liquid you cooked or put in the refrigrator.
• Peel the fruit and take out the white rambutan and mix with half of milk cup in the mixer.
• Mix the sugar, rest of the milk, and fold in the egg yolks.
• Beat over moderate heat until the cream thickens.
• Mix the hot cream with the rambutan mixture, and stir until cold.
• Leave in the refrigrator overnight, so it becomes thick and gorgeous.

Serve the cinammon spiced apple with rambutan cream next day. What a wonderful taste you will experience.

Bon Apetite.

Benn Haidari

NB:

• Zanzibar apples (Matufaa): Syzgium malaccense
• Rambutan (Shokishoki): Nephelium lappaceum