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Perfumed pineapple salad
Perfumed pineapple salad

ingredients


  • 1 small pineapple 
  • 1 tablespoon icing sugar
  • 1 tablespoon orange-flower water
  • 100g/4oz fresh dates, stoned and quartered
  • 225g/8oz strawberries, sliced
  • fresh mint sprigs, to decorate

Serve 4


  • Cut the skin from the pineapple and, using the tip of a vegetable peeler, remove as many brown ‘eyes’ as possible. Quarter the pineapple lengthways, remove the core from each wedge, then slice.
  • Lay the pineapple slices in a shallow serving bowl. Sprinkle with icing sugar, and drizzle the orange-flower water over.
  • Add the dates and strawberries to the pineapple, cover and chill for at least 2 hours, stirring once or twice. Serve chilled, decorated with a few mint sprigs.

Perfumed pineapple salad

Apricot Fool
Apricot Fool

ingredients


  • 2 tablespoons cornflour
  • 300ml/10fl oz skimmed milk
  • 15g/1⁄2oz low-fat spread
  • 1⁄4 teaspoon vanilla essence
  • 1⁄2 teaspoon granulated sugar
  • 400g/14oz canned apricots in juice

Serve 4

  • To make the sauce, blend the cornflour with 2 tablespoons of the milk in a saucepan with a wooden spoon. Add the remaining milk, bring to the boil and cook for 2 minutes until thickened.
  • Stir in the low-fat spread, vanilla essence and sugar. Leave to cool.
  • Keeping half an apricot aside for decoration, purée the rest with the juice in a blender or food processor. Fold into the sauce.
  • Spoon into individual glasses, and chill for 1 hour before serving.

Apricot Fool