Vanilla grilled fruits with chocolate dipping sauces
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Selection of fruits; (at least 8 pieces) | ||
| ; -mango, pawpaw, | ||
| ; bananas, peaches, | ||
| ; plums, cherries | ||
| 4 | tablespoons | Golden icing sugar |
| 1 | Vanilla pod | |
| Lime; cut into wedges | ||
| 150 | millilitres | Double cream; (5fl oz) |
| 200 | grams | Plain chocolate; (7oz) |
| 1 | tablespoon | Brandy |
| 200 | grams | Milk chocolate; (7oz) |
| 200 | millilitres | Double cream; (7fl oz) |
| 200 | grams | White chocolate; (7oz) |
| 200 | millilitres | Double cream; (7fl oz) |
| 2 | drops | Vanilla extract; (2 to 3) |
Directions
DARK CHOCOLATE SAUCE
MILK CHOCOLATE SAUCE
WHITE CHOCOLATE SAUCE
Prepare the fruits. Peel, de-seed and chop each piece into bite sized chunks. Divide between 4 squares of foil, cover with the sugar. Cut the vanilla pod in half lengthways and cut each length in half. Place a piece of vanilla in the fruits. Put onto the barbeque after you have cooked the meat and leave for at least 20 minutes.
To serve, open the parcels, squeeze over the limes and drizzle with a sauce.
Dark chocolate sauce:Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat and beat until smooth and glossy.
Add the brandy and mix well.
Milk chocolate sauce: Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat and beat until smooth and glossy.
White chocolate:Put all the cream and chocolate into a saucepan, heat gently until melted. Take off the heat, add the vanilla extract and keep beating until smooth and glossy.
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