250g raspberries
1 tbsp icing sugar
300g white chocolate melts
200g coconut macaroons, quartered
12 french macaron
250g small strawberries
200g cherries
1 pomegranate, halved and broken into pieces
25g mini plain meringues
3/4 cup thickened cream, whipped to serve
Place 75g rasperries in airtight container and freeze for 2 hours. Then make into coulis.
Melt chocolate and then drop spoonfuls on tray to make a ring. Allow to set
Assemble
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