A mocktail dessert to coincide with the Dry July theme and appreciating the excellent in season pears. An luscious combination of mocktail and dessert in one. The best of both worlds! Serves 4 to 6 glasses Poached pears ingredients 2 Buerre Bosc Pears Thyme Water Marinate ingredients 2 cups Mr Consistency Premium Margarita Mix 1 lime,
Slice and butter 12 hot cross buns. Cook in batches, buttered side down in a large frying pan over medium heat.
Meanwhile melt30g butter in a frying pan over medium heat. Add2 tbsp brown sugar and stir to combine. Add2 bananas, cut into slices and cook for 2 minutes each side until caramelised. Remove from heat.
Whisk300mlthickened cream until soft peaks form. Dollop cream on half the bun bases, add banana and drizzle with leftover caramelised butter from pan.
On the remaining bun bases, spread berry jam, add 1 tbsp ricotta, sliced berries and sprinkle with a little icing sugar.
Cut a medium whole watermelon into 2cm thick slices, you should get about six.
Mix equal parts Cocobella Coconut Yoghurt Natural and Greek-style yoghurt, and dollop on watermelon slices. Top with fruit of your choice (we used sliced kiwi fruit, strawberries, raspberries and blueberries). Add a drizzle of honey and serve.