serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 1 punnet raspberries
- 1 punnet blackberries
- 1 tbsp basil leaves, finely chopped
- 1 cup kombucha (see Note)
- 20 g icing sugar, plus extra for dusting
- ½ tsp pink peppercorns, optional (see Note)
- 1 large mango, skin removed
- 200 ml Greek-style vanilla plant-based yoghurt
Macerating time: at least 15 minutes.
Instructions
- Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
- Mash the mango into a paste, or use a food processor, then set aside.
- In serving glass or bowls, place a spoon of berry mix, add a layer of yoghurt then a layer of mango then a final layer of berries. Dust with icing sugar.
Note
- Simon used a Fuji apple kombucha; substitute your favourite kombucha.
- Pink peppercorns are milder and more floral than black peppercorns, but you can easily leave them out.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
