Dessert platter recipe
A simple but stylish DIY dessert platter to please those with a sweet tooth this Christmas, from chocolate-dipped fruits to a tangy berry compote - this platter is full of delights to serve on any special occasion.
See method- Serves 6
- 20 mins plus setting
- 265 calories / serving
Ingredients
For the chocolate-dipped fruit
- 100g dark chocolate
- 50g Tesco Finest maple nuts, crushed
- 1 tangerine, segmented
- 9 strawberries
- 6 dates
For the berry compote
- 150g frozen black forest fruits
- 150g frozen blueberries
- 75g caster sugar
To serve
- 8 Tesco Finest meringue nests
- 250ml extra thick double cream
- 200g chocolate orange popcorn
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Shop ingredientsEach serving contains
- Energy
- 1115kJ 265.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 40g
of the Reference intake
Carbohydrate 42.6gProtein 3.6gFibre 3.5g
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- To make the chocolate-dipped fruits, melt 100g dark chocolate in a heatproof bowl over a pan of simmering water. Cool for 1 min. Crush 50g Tesco Finest maple nuts (avoiding any chocolate-coated ones) from a 225g pack with a pestle and mortar until fine. Segment 1 tangerine and dip into the chocolate, then into the crushed nuts. Repeat with 9 strawberries and 6 dates. Transfer to a sheet lined with baking paper to set.
- While the fruit is setting, make a start on your berry compote.Gently heat 150g each frozen blackberries and blueberries with 75g caster sugar in a small pan to dissolve the sugar. Simmer for 3-4 mins, then leave to cool. Blitz until smooth, then transfer to a serving bowl.
- Place the berry compote on a serving board and arrange the chocolate-dipped fruit, Tesco Finest meringue nests, extra maple nuts, gingerbread extra thick double cream and chocolate orange popcorn around the board to serve.
- See more Easy Christmas dessert recipes
Need to know
The nutritional information for this recipe is for the chocolate-dipped fruit and berry compote only.
