Melrose Creams
From angelarmck 14 years agoIngredients
- 8 ounce (225g or US medium size) can of pineapple rings shopping list
- 14 ounce (400g or US large size) can of apricots shopping list
- 300ml or 1cup double cream (whipping cream) shopping list
- 300ml or 1 cup single cream (light cream) shopping list
- 12 glacé (candied) cherries, cut into quarters 2 oz (50g or 1 cup) plain (semi-sweet) grated chocolate shopping list
How to make it
- Drain the juice from the pineapple and cut each ring into six equal sized pieces. Purée the apricots in a blender or food processor or rub them through a sieve (strainer).Whisk the double/whipping cream until it is softly peaking, then stir in the cut cherry pieces. Then slowly whisk in the apricot purée until it is blended with the cream.Divide the pineapple pieces between six small dessert glasses and spoon the apricot cream over them. Chill.Before serving, pour over a thin layer of chilled single cream and sprinkle with the grated chocolate.
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