Yield: 1 servings
|Sheets filo pastry
|Sliced and peeled tropical fruits and
|4 fluid ounce
|8 fluid ounce
|Almond or sunflower oil
Add enough water to the sugar to make a runny paste and put on a low heat to boil. Do not stir, but use a swirling motion when it starts to colour.
Cook until a mid brown and add the juice. This will have a vigorous action so be careful. Continue to stir and whisk in the cream. Keep whisking until filo pastry and fry in the oil until lightly coloured.
Drain and reserve. Build towers with the fruits and sprinkle with icing sugar.
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Carlton Food Network
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