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1
For the fool: To a medium saucepan, add the papaya, pineapple and sugar.
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2
Cook over low heat, mashing with a fork, for 10 to 15 minutes, or until the mixture is the consistency of a chunky puree.
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3
Remove the mixture from the heat and refrigerate until well chilled.
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4
Using an electric mixer, whip the heavy cream.
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5
Gently fold the heavy cream into the fruit mixture.
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6
Refrigerate for several hours.
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7
For the hazelnut florentine cups: Preheat oven to 350 degrees F. In a food processor, pulse the hazelnuts until they resemble fine crumbs.
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8
Be careful not to over grind and create a paste.
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9
In a small saucepan, melt the butter.
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10
Add the brown sugar and the corn syrup.
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11
Bring to boil.
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12
Remove from the heat and add the ground hazelnuts, and flour.
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13
Mix well.
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14
Drop tablespoonfuls onto a greased cookie sheet several inches apart, these cookies will really spread out.
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15
Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance.
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16
Remove from the oven and immediately and carefully shape the cookie over an upside down 8-ounce glass to form a small bowl.
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17
Allow to cool for a few minutes.
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18
Transfer to wire rack.
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19
Place chocolate chips in a small bowl.
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20
Place the bowl over a pot of barely simmering water, and stir until the chips are melted.
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21
Once the chocolate is melted, paint the inside of the florentine cups with a thin layer of chocolate.
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22
Allow the chocolate to dry.
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23
To finish: Place a large spoonful of the fool into each florentine cup.
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24
Garnish with a sprig of fresh mint and chopped, toasted hazelnuts.
