Sat, 31 May 2025
Ingredients (serves 2):
250ml Fresh cream
100g Fresh raspberries
100g Fresh mango
1 Tablespoon of icing sugar
1 Tablespoon of granulated sugar
The juice and zest from half a lemon and half a lime
2 Tablespoons of granola
Method:
Poached Mango & Raspberries -
Start by peeling and slicing your mango, cut it onto thin slivers to allow it to poach quicker. In a small saucepan, add 250ml of water, and the granulated sugar. Bring this mixture to a slow simmer allowing the sugar to dissolve, creating your poaching liquid. Now add your mango, allow to simmer gently for 2 minutes, then add your raspberries. Leave them for a further minute, then remove from the heat.
Citrus Cream -
Pour your cream into a bowl, add your icing sugar (you can sieve it into the cream, but this isn’t necessary). Then zest your lemon and lime, and add to the cream, now add in the juice from half the lemon, and half the lime. Now whip the cream until you can see soft peaks.
To Serve -
I like to serve this in a short glass. Spoon your citrus cream halfway up the glass, then add a layer of the fruit, making sure to get lots of the syrup that has been created. Sprinkle over your granola, and finally add some more of your syrup, and more lemon and lime zest.
