COCONUT RASPBERRY- RIPPLE PARFAIT WITH MACERATED STRAWBERRIES - Cuisine Magazine - From New Zealand
Not all coconut cream is created equal. You need a good-quality coconut cream when whipping or it can separate; I use full-fat Trident coconut cream. It’s best
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
Ingredients
- 300g frozen raspberries
- 85g caster sugar plus 6 tablespoons extra
- juice of 2 limes
- juice of 1 orange
- 2 x 400ml cans full-fat coconut cream (Trident works well), kept in fridge overnight before use
- 100g icing sugar
- 500g strawberries, hulled and quartered
- juice of 2 lemons
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