Ingredients:
- 50 gm Butter
- 50 gm Castor Sugar
- A few split Pistachios
- 1 green Apple, sliced
- 300 ml Double cream
- ½ tsp Mace, grounded
- 50 gm fresh Bread crumbs
- 25 gm blanched split Almonds
- 400 gm tin Mangoes in syrup, drained
- 25 gm Banana flakes, roughly crushed
- 6 Cardamom, seeds removed and crushed
Method:
- Heat the butter in a frying pan and fry the breadcrumbs until golden.
- Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
- Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
- Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
- Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.
Serves:6-8
Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.