4 Coconut biscuits; crushed
40 g Butter; melted
1 Pinches cinnamon
50 g Seedless grapes; cut in half
1 Banana; peeled and sliced
3 tb Double cream
3 tb Greek yogurt
1 tb Brown sugar
1 Grease two 3″ ring moulds with oil. In a bowl, mix the melted butter with
the crushed biscuits. Press the mixture in the bottom of the moulds to make
the base. Chill in the fridge.
2 When cooled, remove the ring moulds from the fridge and add a layer of
halved grapes and sliced banana to each of the moulds.
3 In a bowl, whisk the double cream until thick, then fold in the greek
yogurt and brown sugar. Place generous amounts on top of the layered fruit
and chill in the fridge to firm up.
Yields
1 servings