Dessert Of Red Dragon Fruit

Dessert Of Red Dragon Fruit 1.Italian Red Dragon Syrup 1 kg red dragon puree 2 packages active dry yeast 6 cups plus 1 teaspoon sugar 1 quart water 1 1/2 cups METHOD Process the red dragon puree in a food processor . In a bowl, mix the red dragon, yeast, and the 1 teaspoon of sugar. Stir until the yeast is dissolved. Cover with a clean dish towel and set aside at room temperature to ferment. Stir occasionally. Once the mixture no longer bubbles when stirred (after about 4 days), strain through layers of cheesecloth into a large saucepan. Squeeze the cheesecloth to extract all the juice. To the red dragon mixture in the saucepan add the remaining ingredients. Bring to a boil and reduce to about 7 cups. Remove from the heat and allow to cool. Then, if you intend to use all the syrup with 1 month, simply pour the cooled mixture into clean glass containers. Without further processing, the syrup will keep, refrigerated, for up to 4 weeks. To keep the syrup longer than 1 month, place the jars in a gently boiling (210 degrees) hot-water canner and process for 15 minutes. At high altitudes, increase time as specified by manufacturer. Remove the jars from the canner, cover tightly. CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal. 2.Frozen Red Dragon Fruit Swirl INGREDIENTS 2 large egg whites 1/2 cup sugar 1/4 cup water 4 cups red dragon puree 1 tablespoon fresh dragon vinegar 1 teaspoon vanilla extract 3 tablespoons orange marmalade 1 cup sliced fresh red dragon METHOD Place egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Place 4 red dragon puree , lemon juice, and vanilla in a food processor or blender, and process for 1 minute or until smooth. Strain the dragon mixture through a sieve over a large bowl. Gently stir one-fourth of egg white mixture into red dragon mixture; gently fold in the remaining egg white mixture. Place 4 cups red dragon, marmalade, and vinegar in a food processor or blender; process for 1 minute or until smooth. Drizzle 1/2 cup sauce over egg white mixture; reserve remaining 1 1/2 cups sauce. Swirl sauce into egg white mixture using the tip of a knife. Cover; freeze until firm. Serve with remaining sauce and sliced red dragon fruit..