Rambutan

Enjoy the delights of these hairy little ones!

Rambutan and Mango mousse | Beef Rambutan Salad | Rambutans Stuffed with Almonds

Rambutan and Mango mousse

what you'll need:

• 16 Rambutans peeled and seeded.
• 1 Tablespoon gelatine powder
• 1/4 cup white rum or coconut juice
• 2 mango's preferrably large
• juice and finely grated rind of 2 limes
• 2 eggs (seperated)
• 110g (1/2 cup) caster sugar
• 1 cup heavy cream, lightly whipped

Method:

1. Whisk the gelatine into the rum or coconut juice and warm over boiling water or in the microwave.
2. peel the mangoes and cut the flesh away from the stones. Place in a food processor or blender with the lime juice and rind.
3. beat the egg yolks with half the sugar untill light and creamy.
4. Stir the mango puree into the egg yolk mixture then add the melted gelatine. Fold in the lightly beaten cream.
5. Whisk the egg whites until fluffy and smooth. Sprinkle in the sugar while continuing to beat. When the egg whites are firm but not dry, gently fold into the mixture.
6. pour the mousse into 4 tall glasses or a large bowl and chill until set.
7. Seve garnished with the Rambutans.

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Beef Rambutan Salad

what you'll need:

• 1 Tablespoon peanut oil
• 300g Beef fillet
• 300g rambutans, peeled, halved
• 1 medium (200g) red capsicum, sliced thinly
• 10cm stick fresh lemon grass, chopped finely
• 2 fresh kaffir lime leaves, shredded finely
• 100g watercress or mixed lettuce
• 2 tablespoons coarsely chopped fresh mint
• 2 tablespoons drained thinly sliced pickled ginger
• 2 tablespoons fried or fresh shallot

Garlic Chi Shoot Dressing:

• 2 garlic chi shoots pureed
• 2 fresh small red Thai chillies, sliced thinly
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon grated palm sugar

Method:

1. for Garlic Chi Shoot Dressing add all ingredients into a well sealed jar and shake well to combine.
2. Heat the oil in a wok.
3. cook beef until browned all over and cooked through.
4. cover and stand for 10 minutes, then slice thinly.
5. place beef in a bowl add dressing, toss to coat the beef all over. stand a further 10 minutes.
6. combine the rambutans, capsicum, lemongrass, lime leaves, watercress and mint in a large bowl
7. add beef mixture to the rambutans mixture, toss gently to combine, serve sprinkled with the pickled ginger and fried shallot.

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Rambutans stuffed with Almonds

What you'll need:

• 6 Rambutans, peeled, halved, stone removed
• 1/4 cup almond meal
• 1 tablespoon caster sugar
• 1 egg white
• 6 large spearmint leaves
• 1/4 cup brown sugar
• juice of 1 whole lime

Method:

1. combine the almond meal, caster sugar and egg white in a small bowl
2. fill the rambutans with the almond mixture and wrap each with a mint leaf.
3. combine the brown sugar and lime juice, stir to dissolve the sugar
4. place the rambutans on a serving plate, drizzle with the sugar lime syrup, serve.

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