Byron mess
Pull off a Christine Manfield dessert in just a matter of minutes
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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
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Heat the cream, pour over white chocolate and stir till smooth.
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Whisk the double cream and sugar to soft peaks.
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Slice the strawberries and mix with raspberries and blueberries.
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Break the macaroons into chunks.
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Arrange the components in layers in serving glasses or small bowls, drizzling with chocolate ganache.
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Scatter a few chopped pistachios and coconut threads over the top to serve.
