POACHED FRUIT IN BRANDY WITH CREAM QUENELLES
Ingredients
- 75ml/2½fl oz red wine
- 1 vanilla pod
- split
- 1 tbsp caster sugar
- splash brandy
- 1 orange
- peeled
- segmented
- 250g/9oz frozen forest fruits
- defrosted
- 100g/3½oz cream cheese
- 2 tbsp double cream
- 1 tbsp icing sugar
Directions
- For the poached fruit
- place all of the poached fruit ingredients into pan and simmer for 4-5 minutes. Remove the vanilla pod and discard
- then transfer the mixture to a serving bowl.
- For the cream quenelles
- place the cream cheese
- cream and icing sugar into a bowl and mix well.
- To serve
- scoop out spoonfuls of the cream cheese mixture using two tablespoons dipped in boiling water and wiped clean. Place the quenelles on top of the warm poached fruit.
