Candy Corn Dessert
recipe

A colorful and delicious dessert reminiscent of Halloween candy corn, made without artificial additives. The combination of pineapple and papaya gives it a tropical and tasty twist.
Preparation Time: 1 hour + chilling
Serving Size: 4-6

Ingredients

- Yellow Gel:
- 300 g pineapple
- 1 dl orange juice
- 1-2 tbsp sugar (optional)
- 0.5 dl water
- 2 tbsp cornstarch
- Orange Gel:
- 300 g ripe papaya
- 1 dl orange juice
- 1-2 tbsp sugar (optional)
- 0.5 dl water or strawberry juice
- 2 tbsp cornstarch
- White Foam:
- 2 dl ice-cold coconut cream
- 1-2 tbsp sugar (optional)
- To Finish:
- Orange slices or pineapple chunks

Instructions

1. Chop the pineapple and place it in a tall, narrow bowl. Add orange juice and blend with an immersion blender. Pour the mixture into a saucepan and add sugar if desired.
2. In a small cup, mix water and cornstarch. Heat the fruit puree to a boil and add the cornstarch mixture. Stir for a few minutes until thickened. Pour the gel into dessert glasses and chill.
3. Chop the papaya and add orange juice. Blend and pour the mixture into a saucepan. Add sugar if desired.
4. Mix a small cup of water and cornstarch. Heat the papaya puree to a boil and add the cornstarch mixture. Stir until thickened. Gently pour the papaya gel over the pineapple gel. Chill for about an hour.
5. Whip the ice-cold coconut cream until fluffy and divide it into glasses. Optionally, garnish with orange or pineapple slices.

Nutritional Information (per serving, estimated):

- Energy: 180 kcal
- Protein: 1 g
- Carbohydrates: 30 g
- Fat: 7 g
- Fiber: 2 g

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