Zanzibar Apple (Tufaa) served with Rambutan Cream

The taste is very tropical and I must say it can compete with French cuisine.

Ingredients

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

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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 cinnamon 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 refrigerator.
• Peel the fruit and take out the white rambutan and mix with half of the 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 refrigerator overnight, so it becomes thick and gorgeous.

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

Bon Appetit.

NB:

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