Fresh Fruit Salad & Passion Fruit Coulis

Serves: 12

Ingredients

Fruit Syrup Base:

300 ml apple juice
300 ml orange juice
300 g sugar

Fruits:

4  mangoes
300 g Blueberries
300 g raspberries
4  papayas
6  passion fruit
250 g Roselle Topping
500 ml Water
 

Method

Fruit Syrup Base:

Place all the ingredients in a saucepan and bring to the boil.

Remove from the heat, and keep in the fridge until cold.

Fruits:

Clean, peel and prepare all the fruit.

Layer the fruit in the glasses and add the fruit syrup base.

Pour the water into a mixing bowl and add the Roselle Topping  Mix manually at first to prevent splashing,  then whip on full speed.

Once light and fluffy, decorate the glasses with a large, high rosette. Garnish with the seeded passion puree.