By Jo Pratt. Serves 1.
INGREDIENTS:• 45g almonds
• 1 tbsp cocoa powder
• 2 tbsp caster sugar
• 60g raspberries
• 60g canned peaches
• 60g strawberries
• 85g banana
• 2 tbsp condensed milk
• 100 ml double cream
• 15ml Cointreau
• Sprig of mint to garnish
METHOD:
• Toast the almonds in a frying pan until golden.
• Mix the cocoa and sugar. Sprinkle the mixture in the pan with the almonds. Toss until the sugar dissolves. Tip onto greaseproof paper to cool.
• Push the raspberries through a sieve to purée. Mix with the sliced peaches and strawberries.
• In a separate bowl, mix the banana with the condensed milk and some of the nuts.
• Whip the cream with the Cointreau.
• Layer up the fruit and whipped cream in a serving dish or glass. Finish with a good sprinkling of almonds.
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