1 punnet raspberries
1 punnet blackberries
1 tablespoon basil leaves, finely chopped
1 cup Fuji apple kombucha
20g icing sugar
½ teaspoon pink peppercorns
1 mango, skin removed
For garnishing
200ml greek-style vanilla plant-based yoghurt (or just a separate tsp of vanilla)
Icing sugar
Basil leaves
1
Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
2
Mash the mango into a paste or place in a food processor then set aside.
3
In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.
4
Dust with icing sugar.
Ingredients
1 punnet raspberries
1 punnet blackberries
1 tablespoon basil leaves, finely chopped
1 cup Fuji apple kombucha
20g icing sugar
½ teaspoon pink peppercorns
1 mango, skin removed
For garnishing
200ml greek-style vanilla plant-based yoghurt (or just a separate tsp of vanilla)
Icing sugar
Basil leaves
Directions
1
Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.
2
Mash the mango into a paste or place in a food processor then set aside.
3
In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.
4
Dust with icing sugar.
