Tropical Fling Recipes

TROPICAL FRUIT CRUISE

Tropical Fruit Cruise image

Provided by Bobby Flay

Categories dessert

Yield approximately 12 islands

Number Of Ingredients 16

Ingredients

1 cup mango puree
1 leaf gelatin or 1 teaspoon granulated gelatin
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Toasted coconut
Rounds of vanilla cake, cut into same size as molds
12 (2 by 3-inch) molds
Chocolate Cruise ship, recipe follows
Kiwi sorbet, recipe follows
8 ounces semisweet or bittersweet chocolate
2 1/2 ounces corn syrup
1 teaspoon water
2 cups simple syrup (1 cup sugar, 1/2 cup water)
2 cups kiwi puree
Lemon juice, to taste

Steps:

Place puree in bowl and warm over a water bath. Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut. They will look like little sandy islands.
Assembly for Tropical Fruit Cruise:
Place chocolate molded cruise ship on a plate. Fill with kiwi sorbet. You can add chocolate smoke stacks on to the top of the sorbet. Place Mango Mousse Island on the plate near the ship. You can add additional decoration such as chocolate palm trees and pink chocolate flamingos, if desired.
Cut out templates of bottom and sides of ship
Melt and cool chocolate in a bowl. Add corn syrup and water and stir until combined. Wrap in plastic and let set.
Roll the chocolate out flat. Place templates on top of chocolate and cut out 2 side pieces and 1 bottom piece for the ship. "Glue" together with melted chocolate. You can also cut out strips and roll to make 2 smoke stacks.
To make simple syrup, bring sugar and water to a boil and let cool.
Mix together puree and syrup and adjust tartness with lemon juice. Process in an ice cream machine.

TROPICAL FRUIT FLING CAKE

Tropical Fruit Fling Cake image

Number Of Ingredients 12

Ingredients

CAKE
1 package (1-lb 2.25-oz) pudding-included yellow cake mix
1 (20-ounce) can crushed pineapple in unsweetened juice, drained, reserving 1/2 cup liquid
1/3 cup oil
3 eggs
TOPPING
1/4 cup margarine or butter
Reserved drained crushed pineapple
3/4 cup firmly packed brown sugar
3/4 cup coconut
1/2 cup chopped nuts
1/4 cup chopped maraschino cherry

Steps:

Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, reserved 1/2 cup pineapple liquid, oil and eggs at low speed until moistened beat 2 minutes at high speed. Fold in 1/2 cup of the pineapple, reserving remaining pineapple for topping. Pour batter into greased and floured pan. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.Meanwhile, melt margarine in medium saucepan. Stir in reserved pineapple and remaining topping ingredients. Carefully spread over hot cake, covering completely. Broil 3 to 5 inches from heat for 3 to 5 minutes or until topping is bubbly. Cool completely. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix add 1/3 cup water to cake batter. Bake as directed above.Nutrition Per Serving: Calories 420 Protein 4g Carbohydrate 58g Fat 19g Sodium 360mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HIGHLAND FLING

Highland Fling image

Yield

Serves 1.

Number Of Ingredients 5

Ingredients

1 1/2 ounces Scotch whisky
3/4 ounce sweet vermouth
2 dashes orange bitters
1/2 cup crushed ice
Olive

Steps:

Combine all the ingredients except the olive in a cocktail shaker and shake vigorously. Strain into a cocktail glass. Add the olive.

TROPICAL FLING

Tropical Fling image

Make and share this Tropical Fling recipe from Food.com.

Provided by ratherbeswimmin

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 -1 1/2 ounce Absolut mandarin vodka
1 -1 1/2 ounce coconut rum (I use Malibu)
pineapple juice
Sprite

Steps:

In a highball glass, fill with ice.
Add first 2 ingredients and mix gently.
Fill glass with pineapple juice saving just enough room for a splash or two of Sprite.

Nutrition Facts : Calories 296.5, Sodium 1.3

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