Recipe Detail

SUMMER FRUIT PLATTER WITH HONEYCOMB CREAM

SUMMER FRUIT PLATTER WITH HONEYCOMB CREAM

Prep 25 mins + chilling time | Serves 6-8

1 ripe mango

200g cherries

125g raspberries

125g blueberries

8 plump strawberries, hulled

2 ripe nectarines, halved and cut into wedges

2 peaches, halved and cut into wedges

4 apricots, halved and stones removed

3 passionfruit, halved

Edible flowers, to serve, if liked

HONEYCOMB CREAM:

1 cup thickened cream

1 tsp vanilla extract

½ cup thick Greek-style natural yoghurt

3 x 50g chocolate honeycomb bars, roughly chopped

STEP 1:  To make honeycomb cream, using an electric hand-mixer, whip cream and vanilla until soft peaks form. Stir in yoghurt and honeycomb. Cover and refrigerate for 1 hour before serving.

STEP 2: Place mango, stem-side down on a board. Cut downwards close to the stone and slice off the mango cheeks from the mango. Cut a honeycomb pattern into the flesh (but don’t cut through the skin). Press underside to open up the mango flesh.

STEP 3: Arrange the fruit on a large serving platter. Scatter with a few edible flowers if liked. Serve with the honeycomb cream.