Exotic fruit salad with champagne truffle cream

Ingredients for 8 servings:

• 150 g confectionery (champagne truffle pralines, light)
• 200 ml whipped cream
• 2 kiwis
• 1 mango(s)
• 1 papaya
• ½ pineapple
• 1 vanilla pod(s)
• 30 g cornstarch
• 500 ml passion fruit juice
• 3 tbsp sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

The day before: Chop all but 4 chocolates, melt in the cream over low heat while stirring. Chill overnight. Peel the kiwis, quarter them lengthwise, then cut them crosswise into 1/2 cm thick slices. Peel the mango, remove the flesh from the stone, and dice. Halve the papaya, remove the seeds, and scoop out the balls using a fruit baller. Peel the pineapple, quarter it, remove the stem, and dice the flesh. Cut the vanilla pod lengthwise and scrape out the seeds. Mix the cornstarch with 4 tablespoons of nectar. Bring the remaining nectar to a boil with the vanilla pod, seeds, and sugar. Stir in the cornstarch and bring to a boil once. Fold in the fruit, cover, and chill overnight. To serve: Whip the truffle cream until stiff peaks form. Halve the remaining chocolates. Remove the vanilla pod from the fruit salad. Divide the fruit salad into bowls and serve garnished with a dollop of cream and 1/2 of the chocolate. Tip: The fruit salad also tastes delicious with whipped cream and vanilla sugar.