Method

Sorbet:
Mix sugar and Sunquick Red Berry, add beaten egg whites, put into sorbet mixture and churn.

Almond Tulip:
Pre-heat oven to 160 C, for almond baskets. Grease and flour several baking sheets. Cream together the butter and sugar. Mix in remaining ingredients. Spoon mixture into the baking tray and spread it smoothly to a required size and shape. Bake for 8 -10 minutes. While they are still warm, lay them over a small coffee cup to take the shape. Cool the baskets and spoon sorbet completely from machine or freezer and serve immediately.

Ingrediens

Sorbet:

• 2 tsp Sugar
• 2 Egg Whites
• 200ml Sunquick Red Berry

Almond Tulip:

• 80g Icing Sugar
• 40g Butter
• 2 Egg Whites
• 2 Drops of Almond Extract
• 75g Flour

Method:

Pour Sunquick Peach and Orange into a tulip glass with yoghurt drink and ice cubes. Stir well. Add vanilla ice cream.

Ingrediens:

• 25 ml Sunquick Peach & Orange
• 1 Spoon of Vanilla Ice Cream
• 350 ml Yoghurt Drink
• Ice Cubes

Method:

Pour Sunquick Orange into a highball glass with soda water and ice cubes. Stir and add one spoon of Vanilla ice cream.

Ingrediens:

• 37 ml Sunquick Orange
• 330 ml Soda Water
• 2 Spoons of Vanilla Ice-cream
• Ice Cubes

Method:

In large pan, mix Sunquick Red Berry, sugar and corn flour over medium heat, stirring for 5 minutes. Pour mixture into glasses, refrigerate until well chilled. Make an apple custard cream, using Sunquick Apple, cream, sugar and corn flour. Top it on to red berry jelly glasses and keep it again in a refrigerator.

Make mango & red berry cream using balance of stiffly beaten cream. Make 2 quenelles for both creams. Serve immediately or chilled (as shown in photo).

Ingrediens:

• 500ml Sunquick Red Berry
• 75g Sugar
• 75g Corn Flour dissolved in100ml of Water
• 300ml Cream
• 100ml Sunquick Apple
• 75g Sugar
• 20g Corn Flour
• 1 Egg Yolk
• 100ml Sunquick Mango
• 100ml Sunquick Red Berry
• 250ml Whipped Cream

Method:

Mix corn flour with Sunquick Lemon and sugar in a sauce pan. Simmer for 3-4 minutes stirring constantly. Remove the pan from heat. Stir egg yolks and butter. Simmer again in gentle heat for another 2-4 minutes, until thickened and mixed (do not let it boil). Add the grated lemon peel and vanilla drops, then set the mixture aside to cool. Beat the egg whites until they form a stiff pack with sugar. Pour lemon cream into pastry shell and pipe the meringue to cover the cream. Bake 6-8 minutes in a 300ºF oven to get the meringue golden brown in colour.

Ingrediens:

Filling

• 350ml Sunquick Lemon
• 2 tbsp Sugar
• 70g Corn Flour
• 4 Egg Yolks
• 1 tbsp Butter
• Grated peel of a Lemon
• 2 Drops of Vanilla

• 4 Egg Whites
• 200g Sugar
• Pinch of Salt

Method:

To make the base, melt the butter and stir in the crushed biscuits and nuts. Spoon the mixture into a 20cm cake tin and press evenly over the base with the back of a spoon. Chill until firm. Place the cream cheese in a bowl and beat in condensed milk and Sunquick Mango. Soak the gelatin in hot water and stir gently until dissolved.

Mix into cheese mixture with the cream. Spread it evenly over the biscuit base. Chill in the refrigerator until set. Peel the mango and slice it. Mix Sunquick Mango, water and corn flour, boil until it thickens and leave aside to cool. Carefully remove the cheese cake from the cake tin. Arrange the mango slices on the cheese cake and spread the mango sauce on top of the sliced mango.

Ingrediens:

• Filling
• 375g Cream Cheese
• 200g Condensed Milk
• 50ml Sunquick Mango
• 15g Gelatin
• 25ml Boiling Water
• 375g Whipped Cream

• Base
• 100g Crushed Biscuits
• 50g Cashew Nuts (chopped, roasted)
• 60g Unsalted Butter

• Topping
• 25ml Sunquick Mango
• 1 tsp Corn Flour
• 100ml Water
• 2 Mangoes