Ingredients 450g mixed Berries 150g Amaretti biscotti 50g melted unsalted butter Pinch of sea salt 3/4 cup pure cream 250g mascarpone-room temperature 125ml low fat sour cream-room temperature 2 tablespoons sugar 2 tablespoons lemon juice 1 teaspoon lemon zest 180g white chocolate-broken into rough pieces 1 tablespoon butter Mint leaves and icing sugar for garnish
Nothing says Summertime more than the tangy sweetness of sun-kissed, sunshine-state grown mangoes! This soupy cooling dessert is great for those scorching summer days and has a perfect balance of sweetness, tanginess and texture. An instant summer cooler 🧊🧊❄️ Makes 4 to 6 bowls Ingredients 2 Mangoes, peeled and diced 400 ml Coconut milk 1
Serves 6-8 Prep time 10 minutes Ingredients 2 large beetroots 3 oranges 200g rocket 100g dried cranberries 75g walnuts, toasted Honey vinegar dressing 80ml Cobram Estate Extra Virgin Olive Oil 2 tbsp white wine vinegar 2 tsp honey Method Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in
Serves 4 Cooking time 30 minutes Ingredients 2 tbsp Cobram Estate Extra Virgin Olive Oil 1 tsp ground cumin 1 tsp ground coriander 2 garlic cloves, finely chopped 1/2 tsp chilli flakes 4 salmon fillets 1 mango, peeled, finely chopped 2 limes, peeled, finely chopped 1 avocado, stoned, peeled, chopped 1 red onion, finely chopped
Serves 8 Prep time 15 minutes Ingredients 4 large mangoes 10 green cardamom pods, crushed 2 limes, juiced and finely grated 85g icing sugar 300ml Norco Thickened Cream 300g La Casa Del Formaggio Mascarpone Cheese Method Blend the flesh of the mangoes in a food processor. Spoon into glasses and refrigerate. Grind cardamom pods in
