INGREDIENTS
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2 1/2 cups of Ultramel vanilla custard
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Sponge cake (cut into small pieces)
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175g of plain yogurt
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Granadilla pulp (no measurements needed)
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3 tablespoons of Blueberry sauce
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2 cups of Rasberries
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1 /2 tablespoon of vanilla extract
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2 tablespoons of icing snow
Instructions:
Whisk together Plain yogurt, 2 tablespoons snow sugar and vanilla extract.
Place few cake pieces at the bottom of the glasses,And drizzle with granadilla pulp , then layer the rasberries top of the cake and then custard and yogurt.Pour the blueberry sauce on top.You can repeat the layering.
For decoration top each glass with fresh rasberries , blueberries, blackberries and mint leaves .
Store in the fridge for few hours.
Credit: Cooking with Metjie
