Ingredients (Serves 10)
Prep & Cooking time: 30 minutes (plus 3-4 hours to set)
2 x 4g sheets gelatine
350ml thickened cream
70g castor sugar
100g natural yogurt
100g ground almonds
½ tsp almond essence
3 egg whites
2 Vanilla beans, scraped. Or 1tsp vanilla extract
Method
Place gelatine in a bowl and cover it with cold water, set aside for 5 minute, drain well and squeeze out excess water.
Place 100ml of cream, 30g of the castor sugar, yoghurt, and almonds in a bowl and whisk until combined.
Place remaining cream and almond extract in a bowl and whisk until soft peaks form. Gradually fold this into the yoghurt mixture until well combined. Using electric beaters whisk egg whites and remaining sugar until soft peaks form.
Gradually fold into the yogurt mixture until well combined.
Divide mixture among ten 250ml capacity glasses.
Refrigerate for 3-4 hours or overnight
Tropical fruit salad
Choose seasonal market fruits of choice
Mint leaves
Edible flowers
Peel and cut fruits into bite size pieces and refrigerate
Chop mint and stir through fruit
Spoon fruit mix equally between glasses and garnish with flowers if desired. Serve
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