Fruity cups with rum and maple butter
65
5
12 verrines
No
Ingredients
- 250 ml (1 cup) of diced kiwis
- 500 ml (2 cups) of raspberries
- 250 ml (1 cup) of diced mangos
- 125 ml (1/2 cup) of brown rum
- 60 ml (1/4 cup) of maple syrup
- 30 ml (2 tablespoons) of lemon juice
- 80 ml (1/3 cup) of maple butter
Preparation
Side-by-side mode
- In a large bowl, set all fruits. In a small bowl, mix rum with maple syrup and lemon juice. Pour the rhum-flavoured maple syrup over the fruits and mix lightly. Macerate at fresh 1 hour.
- When serving, divide the fruit salad into 12 verrines.
- Heat maple butter a few seconds in the microwave. Garnish each portion with warm maple butter.
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