Description
This elegant dessert transforms simple fresh fruit into a vibrant, refreshing elixir served with a luxurious saffron-rosewater coconut cream topping. It’s a fantastic light dessert or sophisticated snack that lets the natural fruit flavors shine.
Ingredients
Scale
- 1.5 cups mixed berries (raspberries and blueberries)
- 1 large orange, segmented
- 1 small grapefruit, segmented
- 2 small ripe peaches, sliced
- 2 cups filtered water
- 1 tsp jasmine green tea (or 1 sachet)
- 1 inch fresh ginger, thinly sliced
- 0.25 cup granulated sugar
- 1 tbsp fresh lemon juice (for elixir)
- 1 cup full-fat coconut cream, chilled overnight
- Pinch saffron threads (0.1 g)
- 1 tbsp warm water (for saffron infusion)
- 1 tsp culinary rosewater
- 2 tbsp powdered sugar, sifted
- 0.5 tsp fresh lemon juice (for cream)
- 1 tbsp chopped pistachios (optional garnish)
Instructions
- Prepare Fruit Base: Wash all fruits thoroughly. Meticulously segment the orange and grapefruit by cutting out sections between membranes to remove all pith. Slice peaches into wedges. Place all prepared fruit in a large glass bowl.
- Infuse Aromatic Liquid: Bring water to a simmer in a small saucepan. Remove from heat, add tea and sliced ginger, and steep for exactly 5 minutes. Remove tea and ginger immediately to prevent bitterness.
- Cool and Combine Elixir: Stir granulated sugar and lemon juice into the hot aromatic liquid until dissolved. Allow liquid to cool to lukewarm before pouring it over the fruit in the glass bowl. Gently stir, cover, and chill in the refrigerator for at least 2 hours to infuse.
- Prepare Saffron Infusion: While the fruit chills, combine saffron threads with warm water and steep for 10 minutes; this process releases the golden color and flavor for the cream topping.
- Whip Coconut Cream: Carefully scoop only the thick, solid coconut cream from the top of the chilled can, discarding any watery liquid. Whip the solid cream on medium-high speed until it becomes light and fluffy, about 2-3 minutes.
- Fold Flavors into Cream: Add rosewater, powdered sugar, and lemon juice to the saffron infusion, stirring until sugar dissolves. Gently fold this mixture into the whipped coconut cream until combined. Return cream to the refrigerator until serving.
- Assemble Dessert: Ladle the chilled fruit elixir and liquid into individual shallow bowls. Dollop a generous spoonful of the saffron-rosewater coconut cream over the fruit and garnish with chopped pistachios. Serve immediately.
Notes
To make this dessert truly elegant, ensure all white pith and membranes are removed from the citrus segments. Allowing the aromatic liquid to cool to lukewarm before adding it to the berries prevents the fruit from losing its firm texture. For the cream topping, always use full-fat coconut cream and chill the can overnight to separate the solids for whipping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Infusion, No-Bake, Whipping
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 265 kcal
- Sugar: 35 g
- Sodium: 10 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: fruit elixir, fruit salad, saffron cream, coconut cream, healthy dessert, vegan, summer dessert, infusion, jasmine tea