GRILLED FRUIT SALAD WITH COCONUT CUSTARD

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FRUIT SALAD

variety of winter fruits eg Cara-Cara oranges, naartjies, guava, Sharon fruit, sliced

1 pineapple, unpeeled and sliced in wedges

honey

passion fruit pulp

500 ml (2 c) Carmién Vanilla Mocha Rooibos tea, made with 4-6 teabags

80 ml (1/3 c) honey or to taste

COCONUT CUSTARD

500 ml (2 c) milk

4-6 teabags Carmién Cookies & Cream Rooibos

2 egg yolks

12 ml (2 heaped t) corn flour

10 ml (2 t) brandy (optional)

5-10 ml (1-2 t) sugar to taste

pinch of salt

FRUIT

1. Drizzle the fruit with some honey and grill the fruit on a grid over medium-high heat until it has some brown spots. Cut into smaller pieces, arrange on a serving platter and spoon over the passion fruit pulp.

2. In a saucepan mix together the rooibos tea and 80 ml honey. Bring to the boil and reduce by half. Pour over the fruit.

CUSTARD

1. Infuse the milk with Cookies & Cream rooibos. Remove bags.

2. Mix together the egg yolks, cornflour, brandy, sugar and salt. Add some of the milk to the cornflour mixture and mix to form a smooth paste.

3. Slowly add rest of the milk. Return to the heat and bring to the boil over low heat while stirring continuously.

HINT: Also make a custard with Carmién’s Vanilla Mocha Rooibos. Just as good!

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