This light, fruity dessert is a great end to any meal.
500 g all-purpose cream, chilled and whipped
500 ml yoghurt, mango, chilled
1/4 cup honey
1 tsp powdered gelatin, mixed in 1 Tbsp reserved syrup
1 can fruit cocktail (836g), drained, reserve 1 Tbsp syrup
Preparation
1. Whip all-purpose cream until double in volume. Set aside.
2. Mix together the yoghurt and honey.
3. Melt bloomed gelatin in a microwave or over a pot of boiling water then fold in the yoghurt mixture.
4. Fold in the cream in 3 batches.
5. To assemble: Lay drained fruit cocktail on a prepared serving glass. Top with yoghurt mixture then put again another layer of fruit cocktail. Repeat until the mixture is finished. Serve chilled.
