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Tuesday, 16 August 2016

Pineapple as breakfast or dessert?

 
Fresh Food Cooking for Beautiful Breakfasts and Brunches, R & R Publishing 1996 Sydney, Photography by Warren Webb
Fresh Fruit Mousse
Method:
1. Use any ripe fruit of combination of fruits – bananas, peaches, pears, strawberries, apricots, raspberries, passionfruit, pineapple etc. Peel and mash or puree in blender.
2. Fold in whipped cream and add honey or maple syrup and chill well before serving.
I used pineapple, kiwi fruit and cantaloupe diced and slightly mashed, mixed with passionfruit, Anne

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