Cream Topped Flummery recipe
information
125 Calories per serving
ingredients
1 medium peach
1/2 medium grapefruit
2 teaspoons arrowroot or cornflour
1 teaspoon sugar
1 tablespoon soured cream
1/2 teaspoon desiccated or shredded coconut, toasted
1/2 medium grapefruit
2 teaspoons arrowroot or cornflour
1 teaspoon sugar
1 tablespoon soured cream
1/2 teaspoon desiccated or shredded coconut, toasted
method
1. Halve the peach, remove the stone and roughly chop the flesh. Place in a blender.
2. Squeeze the juice from the grapefruit, add it to the peach and process to form a puree.
3. Press the puree through a sieve to remove any skin and lumps of flesh.
4. Blend the arrowroot or cornflour with a little of the fruit puree and stir into the rest of the puree, add the sugar, bring to the boil and boil for 1 minute, stirring all the time.
5. Pour the fruit into a wine glass or narrow dessert glass, leave to cool and then chill until ready to serve.
6. Spread the soured cream over the top of the fruit and sprinkle with the toasted coconut.
2. Squeeze the juice from the grapefruit, add it to the peach and process to form a puree.
3. Press the puree through a sieve to remove any skin and lumps of flesh.
4. Blend the arrowroot or cornflour with a little of the fruit puree and stir into the rest of the puree, add the sugar, bring to the boil and boil for 1 minute, stirring all the time.
5. Pour the fruit into a wine glass or narrow dessert glass, leave to cool and then chill until ready to serve.
6. Spread the soured cream over the top of the fruit and sprinkle with the toasted coconut.
serving amount
serves 1
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