Recipe: Exotic Martini

From Pastry Chef Nathaniel Reid, St. Regis Monarch Beach Resort, Dana Point, California

Makes 6 servings, 250 calories, 1.9 grams of fat

Ingredients for passion fruit mint granite:

3⁄4 cup passion fruit juice

2⁄5 cup red guava juice

15 mint leaves

1⁄2 cup sugar

Preparation for passion fruit mint granite:

1. Simmer the passion fruit juice, mint and sugar in a large saucepan for 10 minutes, then remove from heat.

2. Combine passion fruit mixture with guava juice and freeze.

3. When frozen, scrape the mixture with a fork to make large flaked ice.

Ingredients for soy milk rice pudding:

1⁄2 cup arborio rice

1 cup soy milk

1⁄2 Tahitian vanilla bean

3 strips orange peel

2 tablespoons sugar

Preparation for soy milk rice pudding:

4. Wash the arborio rice in cold water and drain.

5. Add all the remaining rice pudding ingredients to a large saucepan and simmer until rice is tender.

Ingredients for tropical fruit soup:

3⁄8 cup passion fruit juice

3⁄8 cup mango juice

3⁄8 cup red guava juice

4-inch piece fresh lemongrass

1⁄2 Tahitian vanilla bean

1 pod star anise

1⁄3 cup sugar

Preparation for tropical fruit soup:

6. Bring passion fruit juice, lemongrass, vanilla bean and star anise to a light boil for 60 minutes, and then remove the spices.

7. Combine the passion fruit mixture with mango juice and guava juice.

8. Refrigerate until well chilled.

Ingredients for fruit salad:

1 piece kiwi

1⁄4 piece pineapple

1⁄2 piece mango

6 strawberries

10 blackberries

Crystallized mint leaf

Oven-dried pineapple slice

Preparation for Exotic Martini:

9. Wash, peel and dice the fruit for the fruit salad, and mix it together.

10. Place three spoonfuls of rice pudding in the bottom of a martini glass.

11. Place three spoonfuls of fruit salad on the rice pudding.

12. Place two spoonfuls of tropical fruit soup on top of fruit salad.

13. Place one large spoonful of passion fruit mint granite on top.

14. Garnish with a crystallized mint leaf and oven-dried pineapple.