Serves: 18 - 20
- 500ml Millac Gold Double
- 150g icing sugar
- 5 - 6 drops vanilla extract
- 200g canned strawberries, drained
- 200g canned apricots, drained
- 200g canned cherries, drained
- 1 tbsp each of strawberry, apricot and cherry jam
Whisk the Millac Gold Double, icing sugar and vanilla extract until stiff and put aside.
Individually blend the well-drained fruit along with its corresponding jam (keep back a small amount of the fruit for garnish, alternatively garnish with jam).
Divide the Millac Gold Double mixture into three. Individually whisk in the puréed fruit and jam.
Decant 20g of each into small serving dishes and garnish. Arrange one of each on a plate with fresh fruit and sponge fingers for dipping.