Summer Fruit Ripple
A creamy, light dessert that looks great and tastes delicious! On a hot summers day, you can freeze the finished ripple for at least four hours to make a super-cool treat.
Ingredients (Serving size - 4)
- 250g (8oz) ripe strawberries
- 125g (4oz) ripe raspberries
- 125g (4oz) ripe blueberries
- 4tbsp of fresh orange juice
- 275ml (9fl oz) double cream
- 2tbsp of honey
- 275ml (9fl oz) natural yoghurt
- 2tbsp of icing suger (which should be sieved)
- Any other fruit of your choice is optional
Directions
- Wash all fruit then put some aside in a bowl (they will be used to decorate the finished dessert). Hull the strawberries (this is optional) then cut them into quarters.
- Put the fruit, the orange juice and the icing sugar into the blender/processor then put the lid on securely and blend to make a smooth purée.
- Sieve your mixture into a bowl to separate the seeds and the fruit pulp. You can use a wooden spoon to press the mixture through the sieve.
- Add the bowl of fruit you separated at the beginning to the mixture and stir into the purée.
- Whip the double cream in a separate bowl with a whisk. (You can use an electric whisk, if you have one.)
- Fold the yogurt, honey and half of the fruit mixture into the cream (for a marble affect) then add this to the rest of the fruit mixture and serve in glasses or bowls.
Enjoy.