- 1 Pink Lady® apple
- 4 scoops lemon sorbet
- 1 yellow peach
- 4 small meringues
- 15 cl raspberry coulis
- 2 tbsp caramelised hazelnut pieces
- 20 raspberries
- Cut the Pink Lady® apple into 4 pieces, remove the core and then cut into thin slices. Peel the peach and then cut it into thin slices as well.
- Crumble the meringues into large pieces and put them in 4 bowls with the apple and peach slices
Pink Lady® top tip
Add the raspberries and the lemon sorbet, pour the raspberry coulis over and then top with caramelised hazelnut pieces. Serve immediately.