Very berry pas­sion bowl

The Mail on Sunday - You - - Food Ann Ebelli -

SERVES 1 OR 2 GET IT TO­GETHER This is my idea of the per­fect end­ing to a spe­cial din­ner – in which case two can share. It also makes a fruit lunch for one; add a small bowl of Greek or co­conut yo­ghurt for ex­tra com­fort. Choose a mix­ture of three berries (your favourites or what­ever you can source sea­son­ally). Ar­range about 50g of each in a bowl or shal­low soup plate with 50g skinned fresh co­conut flesh (cut into chunks) and 1 pas­sion fruit (cut in half). Shave 30g dark choco­late with sea salt (for ex­am­ple Lindt Ex­cel­lence) into splin­ters or scrolls. Add to the fruit plate, cover and chill for up to a day. AN­OTHER WAY You can also trans­form the in­gre­di­ents into a sun­dae. Di­vide be­tween serv­ing glasses (slic­ing the co­conut more finely) and add a scoop of mango sor­bet to each one.

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