Genoise With Coconut Cream And Caramelized Pineapple And Mango Recipes

CARAMELIZED PINEAPPLE AND MANGO

Caramelized Pineapple and Mango image

Use this recipe to make our Genoise with Coconut Cream and Caramelized Pineapple and Mango.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 cup sugar
1/4 medium pineapple, peeled, cored, and cut crosswise into 1/4-inch-thick slices (about 1 1/4 cups)
1 large mango, about 1 pound, peeled, pitted, and cut lengthwise into 1/4-inch-thick slices
1/4 cup heavy cream
3 tablespoons freshly squeezed lemon juice
1/2 vanilla bean, seeds scraped
Pinch of salt

Steps:

Heat sugar in a large skillet over medium-high heat, stirring constantly, until melted and golden brown, 3 to 4 minutes. Add pineapple and mango; toss to combine. Add cream, lemon juice, vanilla bean and seeds, and salt; reduce heat to medium. Boil, stirring occasionally, until mixture has thickened, about 5 minutes. Remove vanilla bean; discard. Let cool slightly, about 3 minutes.

GENOISE WITH COCONUT CREAM AND CARAMELIZED PINEAPPLE AND MANGO

Genoise with Coconut Cream and Caramelized Pineapple and Mango image

In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 4

Ingredients

Genoise(9-inch round cake)
1/2 cup Simple Syrup for Black Forest Layer Cake
Coconut Pastry Cream
Caramelized Pineapple and Mango

Steps:

Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.

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