- Coffees
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Red Fruit Layer
Back to Sweets & Ice Creams
Serves 6
Ingredients for fruit layer
| 200g (7oz) fresh strawberries, hulled and halved | 200g (7oz) fresh cherries, halved and stoned |
| 30ml (2tbsp) soft, brown sugar | 100ml (3 ½ fl oz) water |
| rind and juice of 1 orange | 45ml (3tbsp) kirsch |
| 60ml (4tbsp) brandy | 10ml (2tsp) cornflour |
| 250ml (9fl oz) double cream, lightly whipped | 250ml (9fl oz) Greek yogurt |
| 15 ml (1 tbsp) soft, brown sugar | 30ml (2 tbsp) coffee essence |
| 30 ml (2tbsp) brandy |
| 1 x 125 g box meringue nests | fresh cherries, strawberries and sprigs of mint |
| icing sugar for dusting |
Place all the ingredients for the fruit layer, except the cornflour, in a pan and slowly bring to the boil. Simmer for 5-10 minutes until the fruit is soft.
Blend a tablespoonful of the hot liqueur with the cornflour. Add the cornflour mixture to the pan and boil for 1 minute, stirring all the time until thickened. Leave to cool.
When ready to serve, mix together the cream and yogurt, then stir in the brown sugar, coffee essence and brandy.
Roughly crush the meringues and place a teaspoonful in the base of 6 individual wine goblets or sundae dishes. Add a layer of fruit followed by a layer of cream and brandy. Repeat the three layers again.
Decorate with fresh fruit and mint. Dust with icing sugar and serve.
The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in
England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93