Ingredients
120g white chocolate
90ml pouring (35%) cream
300ml double cream
2 tbsp caster sugar
8 strawberries
1 punnet raspberries
1 punnet blueberries
80g Byron Bay coconut macaroon cookies
2 tbsp chopped pistachios
2 tbsp shredded fresh coconut
Method
-
Heat the cream, pour over white chocolate and stir till smooth.
-
Whisk the double cream and sugar to soft peaks.
-
Slice the strawberries and mix with raspberries and blueberries.
-
Break the macaroons into chunks.
-
Arrange the components in layers in serving glasses or small bowls, drizzling with chocolate ganache.
-
Scatter a few chopped pistachios and coconut threads over the top to serve.
