284 ml carton double cream (heavy cream)
1 tbsp icing sugar (confectioners sugar)
3 - 4 oranges, divided into segments, with all pith and skin removed. Reserve 4 segments for garnish
2 - 3 mangos, peeled and diced into 1 cm pieces
1/2 bottle orange and passion fruit coulis
4 meringue nests roughly chopped
mint leaves to garnish (optional)
1 tbsp icing sugar (confectioners sugar)
3 - 4 oranges, divided into segments, with all pith and skin removed. Reserve 4 segments for garnish
2 - 3 mangos, peeled and diced into 1 cm pieces
1/2 bottle orange and passion fruit coulis
4 meringue nests roughly chopped
mint leaves to garnish (optional)
method
1. Place the cream and icing sugar in a bowl and lightly whip.
2. Divide the orange and mango equally between 4 sundae dishes, then add the coulis.
3. Top with the cream and meringue pieces, garnish with an orange segment and mint. Serve immediately.
2. Divide the orange and mango equally between 4 sundae dishes, then add the coulis.
3. Top with the cream and meringue pieces, garnish with an orange segment and mint. Serve immediately.
serving amount
serves: 4
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