Ingredients
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8 slices day-old white sandwich bread
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1 x 500g pkt frozen Creative Gourmet Summer Fruits, thawed
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250ml (1 cup) cranberry juice
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1 tablespoon caster sugar
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1 tablespoon water
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2 teaspoons gelatine powder
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80ml (1/3 cup) light cooking cream
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2 teaspoons honey
Method
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1Use an 8cm-diameter round pastry cutter to cut 8 discs from the bread.
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2Place the fruit in a bowl, cutting any large pieces in half. Add cranberry juice and sugar, and stir until sugar dissolves.
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3Place the water in a heatproof bowl. Sprinkle with gelatine. Place the bowl in a small saucepan. Add enough boiling water to come halfway up the side of the bowl. Stir until gelatine dissolves. Stir gelatine mixture into the fruit mixture.
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4Use half the bread discs to line the bases and sides of four 200ml-capacity dariole moulds or teacups. Spoon a little syrup from the fruit mixture over the bread to soak. Divide the fruit mixture among moulds, reserving a little syrup. Top with the remaining bread discs and press down firmly. Spoon reserved syrup over the bread. Cover with plastic wrap. Place in fridge overnight to set.
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5Combine cream and honey in a bowl.
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6Dip moulds in hot water. Turn onto serving plates. Serve with cream mixture.
Source: taste.com.au
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