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Type of cooking:
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients (serves 4):Method: Split the vanilla pod and remove the seeds. Peel and grate the ginger. Bring 100ml water to the boil with the sugar. Add the ginger, vanilla seeds and pod. Cover and cook for 5 minutes over a gentle heat.
Peel the pineapple and mango and cut into large chunks. Add to your syrup and heat for 5 minutes over a medium heat.
Remove the pulp from the passionfruits and add to the fruit purée. Leave to cool. Remove the vanilla pod.
Blend in short bursts.
Crush the biscuits roughly and arrange a layer in the bottom of 4 glasses, keeping some aside for the topping. Add the purée, cling film and refrigerate for an hour.
Sprinkle with the rest of the crushed biscuits and serve.