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Recipes

Litchi Eton mess

Served with crushed meringue and passion fruit pulp, this dessert is light, fresh, and perfect for summer.

Serves: 4 people

Ingredients

24 peeled and pitted litchis
1 cup crème fraîche
1 cup Greek-style yoghurt
8 mini meringues
to garnish: 2 granadillas

Method

Whisk the crème fraiche and yoghurt together. Arrange the litchis in the bottom of ramekins, top with the yoghurt mixture and sprinkle with crushed meringue and passion fruit pulp. Serve well-chilled with extra meringues.

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