Fresh and dried fruit salad with citrus cream
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Dried apricots; chopped coarsely |
| 125 | grams | Dried mango; chopped in 1cm |
| ; lengths | ||
| 125 | grams | Dried apple rings; chopped coarsely |
| 375 | millilitres | Sparkling apple juice |
| Lychees; fresh or preserved | ||
| ; (use 1 punnet fresh | ||
| ; or 1x585g can, | ||
| ; drained) | ||
| 2 | smalls | Punnets strawberries or cherries or a; seeded and halved |
| ; large bunch black grapes | ||
| 250 | millilitres | Cream |
| 1 | pinch | Salt |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ginger |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Orange liqueur or orange juice |
| 2 | tablespoons | Grated orange rind |
| 125 | millilitres | Plain yoghurt |
Directions
CITRUS CREAM
Soak the chopped dried fruits covered in the fridge for 3-4 hours or overnight in the sparkling apple juice. Refrigerate the prepared lychees and strawberries in separate bowls and add it just before serving.
Citrus cream: Half whip the cream with the salt and spices. Add the sugar and whip until firm. Fold in the liqueur, rind and yoghurt. Cover and chill until serving time.
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