Special Fruit Pavé

Ah, I see you’re asking about “Special Fruit Pavé” again. It seems like you’re looking for a special twist on a fruit pavé. Let me give you an upgraded version of the classic fruit pavé, where I’ll incorporate a few more sophisticated ingredients and layers to make it truly special.

Special Fruit Pavé with Vanilla Custard & Coconut Cream

This version adds a creamy vanilla custard layer beneath the fruit, and a coconut whipped cream topping that’s both luxurious and refreshing. A little touch of honeyed nuts adds a lovely crunch for contrast.

Ingredients:

For the Biscuit Base:

• 1 1/2 cups digestive biscuits (or graham crackers), crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup desiccated coconut (for extra flavor)

For the Vanilla Custard Layer:

• 2 cups whole milk
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 3 large egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter

For the Coconut Whipped Cream:

• 1 can (14 oz) coconut milk, chilled overnight
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Fruit Layer:

• 1 cup strawberries, sliced
• 1 cup kiwi, peeled and sliced
• 1 cup mango, diced
• 1/2 cup blueberries
• 1/2 cup pomegranate seeds (optional, but adds a nice burst of color)

For the Honeyed Nuts:

• 1/4 cup chopped pecans or walnuts
• 2 tablespoons honey

Instructions:

1. Prepare the Biscuit Base:

   • In a food processor, pulse the digestive biscuits (or graham crackers) and desiccated coconut until finely ground.
   • Stir in the melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch square or rectangular baking dish (or a springform pan) to form a smooth, even base.
   • Place the base in the refrigerator for about 30 minutes to set.

2. Make the Vanilla Custard:

   • In a saucepan, heat the milk and vanilla bean (or vanilla extract) over medium heat until it starts to steam (don’t boil).
   • In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
   • Gradually pour the hot milk into the egg mixture, whisking constantly, to temper the eggs. Once combined, return the mixture to the saucepan.
   • Cook over medium-low heat, stirring constantly, until the custard thickens (about 5-7 minutes). Once thick, remove from heat and stir in the butter until smooth.
   • Let the custard cool slightly, then pour it over the set biscuit base. Smooth the top and place it in the refrigerator for at least 1 hour to set.

3. Make the Coconut Whipped Cream:

   • Open the can of chilled coconut milk, scoop out the solidified coconut cream (leave the liquid behind), and place it in a chilled mixing bowl.
   • Beat the coconut cream with an electric mixer until smooth and fluffy, about 2-3 minutes.
   • Add the powdered sugar and vanilla extract, then continue to beat until it forms stiff peaks.

4. Prepare the Fruit Layer:

   • While the custard is setting, slice the strawberries, peel and slice the kiwi, dice the mango, and prepare the blueberries and pomegranate seeds.

5. Prepare the Honeyed Nuts:

   • In a small skillet, toast the chopped pecans or walnuts over low heat until fragrant (about 3-5 minutes). Add honey and stir until the nuts are evenly coated. Set aside to cool.

6. Assemble the Pavé:

   • Once the custard layer has set, spread a generous layer of coconut whipped cream over the custard.
   • Arrange the fresh fruit on top, layering the strawberries, kiwi, mango, blueberries, and pomegranate seeds in an aesthetically pleasing pattern.
   • Drizzle a little honey over the top for shine, if desired.

7. Garnish and Serve:

   • Sprinkle the honeyed nuts on top for a crunchy contrast.
   • Chill the pavé for another hour or so to ensure all layers are firm and chilled before serving.
   • Slice into squares and serve with a mint leaf garnish, if desired.

Why This Is Special:

• Vanilla Custard: It adds a rich, silky texture that pairs wonderfully with the fresh fruits.
• Coconut Whipped Cream: The coconut flavor enhances the tropical fruit notes and adds a lightness to the dessert.
• Honeyed Nuts: These bring a delightful crunch and sweetness to balance the creamy and fruity layers.
• Fruit Variety: Using vibrant and varied fruits (like mango, kiwi, and pomegranate) makes this pavé visually stunning and bursting with flavor.

This Special Fruit Pavé is not just a dessert; it’s an experience of fresh, rich, creamy, and crispy layers. It’s perfect for special occasions or when you want to impress your guests with something a little fancier than your average fruit salad.

Would you want to swap in any other fruits or perhaps make this entirely vegan? Let me know if you’d like any more tweaks!