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Tropical Brle

Preparation time: 20 minutes, plus chilling
Cooking time: about 5 minutes

Image of Tropical Brle

1 egg
2 egg yolks
40g (1 oz) vanilla flavoured caster sugar
1 teaspoons plain flour
450 ml ( pint) double cream
1 small mango, peeled, stoned and sliced
1 small orange, peeled, segmented, pith and skin removed
1 small banana, peeled and sliced on the slant, tossed in lemon juice
250g (9 oz) granulated sugar
120 ml (4 fl oz) water
Slices of angelica, to decorate


Serves: 6


1. Put a shallow 20 cm (8 inch) dish in the freezer and leave for 30 minutes.

2. Beat the egg, egg yolks, caster sugar and flour to­gether in a mixing bowl.

3. Place the cream in a saucepan and bring it just to boiling point. Pour it into the mixture in a thin stream, stirring constantly to combine the ingredients.

4. Pour the custard into the top of a double boiler. Heat gently, stirring constantly until the custard thickens.

5. Pour the custard into the cold dish. Leave to cool.

6. Arrange the slices of fruit decoratively on top of the cold custard.

7. Place the granulated sugar and the water in a heavy ­based pan and, using a wooden spoon, stir over a gentle heat until the sugar dissolves. Bring to the boil and boil until the syrup becomes a golden caramel. Spoon quickly over the fruit, working fast otherwise the caramel will set. Allow to cool. Decorate with angelica.

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