Fruity sundae

Name: Fruity sundae
Yield: 4 servings
Cuisine: Boil
Ingredients: 150.00 g strawberries hulled and rinsed; 150.00 g raspberries; 4.00 peaches stoned and quartered; 15.00 ml castor sugar; 105.00 ml water; 1.00 jelly raspberry; 125.00 ml mascarpone cheese; 125.00 ml yoghurt thick; 1.00 lime zest and juice; 125.00 ml crème fraîche; 0.00 strawberries and raspberries to decorate

4 servings

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Fruit

By Food24 November 03 2009

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Ingredients (11)

150.00 g	strawberries — hulled and rinsed
150.00 g	raspberries
4.00	peaches — stoned and quartered
15.00 ml	castor sugar
105.00 ml	water
1.00	jelly — raspberry
125.00 ml	mascarpone cheese
125.00 ml	yoghurt — thick
1.00	lime — zest and juice
125.00 ml	crème fraîche
0.00	strawberries — and raspberries to decorate

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Method:

Poach the fruit in the sugar and water until tender, about 15 minutes.
Make up jelly according to packet instructions.
Spoon poached fruit into four glasses and pour over the raspberry jelly mixture.
Leave to set in fridge.
Meanwhile, mix together the mascarpone, yoghurt, lime juice and zest, and the crème fraîche.
When the jellies are set, spoon some of the mascarpone mixture onto each jelly and top with sliced strawberries and raspberries.