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Ingredients
1 paw paw
1 mango
1 punnet of strawberries
1 punnet of raspberries
3 kiwi fruit
2 peaches (I used Melba poached,)
1 litre of milk
15-20 saffron threads
100 ml of poached peach liqour
½ tsp of vanilla
80g of caster sugar
4 tbsp of corn flour (mixed with 4 tbsp of water,)
600ml whipping cream
½ tsp vanilla
80g caster sugar
1 x15cm store bought sponge cake.
Method
Place the milk, 80g of caster sugar, saffron and ½ tsp of vanilla into a saucepan and bring to a gentle simmer and simmer for 10 minutes until the saffron colour has developed then stir through the cornflour to thicken.
Pour the custard into a bowl and allow to cool.
Pour the cream into your food mixer and whisk until soft peaks are formed then pour in the sugar and vanilla and whip until nice and thick.
Cut the sponge cake into nice little circles
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