Eton Mess Gingerbread Style

8

PORTIONS

Ingredients

  • 500mL tetra pack Kara Coconut Cream
  • 1 teaspoon vanilla extract 
  • 250g cherries in syrup, drained and retain syrup 
  • 4 slices Esther’s Gingerbread, cut in half and then into strips 
  • 8 small mint sprigs

WINE MATCH:

Selaks Sparkling Berries and Cream Rose

Method

Chill Coconut Cream in fridge overnight, or place in freezer for about one hour. Lightly whip coconut cream. Add vanilla and combine.

Into 8 tumblers layer 75% whipped coconut cream with cherries and Gingerbread. Drizzle each layer with cherry syrup and top with whipped coconut cream. Garnish each glass with a cherry and mint sprig.


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