White and dark chocolates dress up the traditional fruit salad for a special occasion.
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50g white chocolate
50g bittersweet dark chocolate
3 large pink grapefruit
2 large oranges
4 large mandarins
2 tablespoons (30ml) lemon juice
1 tablespoon (15ml) lime juice
2 tablespoons (30ml) orange liqueur
2 tablespoons maple syrup or honey
icing sugar, for dusting
1 teaspoon each of lime and orange peel
Directions Prep:1hr › Ready in:1hr
Melt white and dark chocolate separately in double- boilers. Pour each into a freezer bag and cut a very tiny corner from each bag. Pipe decorative spirals of white and dark chocolate onto dessert plates and chill in refrigerator.
Peel grapefruit, oranges and mandarins, removing white pith. Separate into segments and place on a platter.
Mix lemon juice, lime juice, orange liqueur and maple syrup or honey. Pour over fruit, cover and marinate 30 minutes in refrigerator for flavours to develop.
Arrange fruit on prepared dessert plates and dust with icing sugar. Top with peel, and serve while still well chilled.