
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
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