Coconut Cream with Malibu Fruits

For the coconut cream:
8 sheets of fine-leaf gelatine
4 tbsp Malibu or other rum or fruit-based liqueur
500g tub of vanilla fromage frais
600ml / 1 pint coconut cream
115g / 4 oz caster sugar
600ml / 1 pint whipping cream, lightly whipped

For the fruits:
2 ripe papayas, peeled, deseeded and sliced
450g / 1 lb strawberries, hulled and halved
225g / 8 oz raspberries
225g / 8 oz blueberries
4 tbsp caster sugar
4 tbsp Malibu or other rum or fruit based liqueur
strawberry leaves or fresh mint, to decorate

Break the gelatine into a heat proof bowl and measure in 4 tablespoons of water and the liqueur. Set aside to soak for 5 minutes. Place the bowl over a pan of simmering water, stirring the mixture occasionally until the gelatine has dissolved.

In a separate bowl, beat together the fromage frais, coconut cream and sugar. Stir in the gelatine mixture, then fold in the cream. Pour into a large glass serving bowl, cover with plastic film and chill until ready to serve.

Place the fruits in a bowl, sprinkle over the sugar and drizzle over the liqueur. Set aside at room temperature.

Just before serving, pile the fruits over the coconut cream and decorate with strawberry leaves or fresh mint.