fresh fruit, e.g. strawberries, raspberries, mango, kiwi, blackberries.
syrup stock (i.e. water and sugar or glucose that's been reduced down to a thick syrup)
filo pastry
mixed fruit - strawberries, paw-paw, pineapple, orange, passion fruit.
custard confectiones
melted chocolate

METHOD

Put the fruit in a liquidiser (remember to peel the skin from fruits such as the mango and kiwi). Liquidise the fruit thoroughly. Sieve the fruit sauce through a fine sieve into a bowl to produce a coulis. Add the syrup stock to the coulis. This now ready to use. To store, keep in a covered container in the fridge.
Make baskets and two different sized discs from the filo pastry. After baking the pastry paint the bottom of the baskets with the melted chocolate to strengthen them. Place the discs underneath a hot grill to crispen. Pour a layer of custard into the baskets and fill with the mixed fruit. Repeat this process several times to make a ‘tower' out of the filled baskets and discs. Drizzle the coulis over the tower and serve.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS