Fruity & smooth, this condiment made from the juice of the ripest mangoes will transport you & add exotic notes to many savory & sweet recipes. A perfect recipe to celebrate mothers.

Summer Fruit Salad & Pistachio Biscuit

Servings: 4 people
Cooking Time: 20 mins

• For the biscuit:
• 6 egg yolks
• 4 egg whites
• ⅓ cup of caster sugar
• 2 tbsp oh honey.
• 1 pinch of salt
• ⅓ cup of flour
• 1 jar of Oliviers&Co Suprême Sweet Pistachio Spread
• For the fruit salad:
• 1-⅓ cups of raspberries
• 3 yellow or white peaches
• 1-¼ cups of watermelon flesh
• 1 tbsp of Oliviers&Co Olive & Pink Pepper Oil
• ½ cup of sparkling water
• Oliviers&Co Mango Vinegar
• For the decoration:
• Edible flowers (optional)

Directions:

Pre-heat the oven to 180°

Whisk the egg yolks & the sugar until the mixture whitens.

Add the honey & the salt, followed by the sieved flour, & mix well.

Beat the egg whites to a light mousse & gently add to the mixture.

Pour into a buttered cake tin & bake in the oven for 45 minutes.

The cake should be nice & golden & a knife blade inserted at the center should come out clean. Turn out & leave to cool on a rack.

Peel & stone the peaches & cut into thin slices.

Cut the watermelon into batons. Place the fruit in a salad bowl, drizzle with the Olive & Pink Pepper Oil & Mango Vinegar Pour the sparkling water over the top

Cut the biscuit into pieces & spread on the Pistachio Spread.

Serve with the red fruit salad sprinkled with flowers

Oliviers & Co tip:

You might like to prepare the biscuit the day before & replace the peaches with apricots or the watermelon with melon