Dessert platter recipe

• 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 blackberries
• 150g frozen blueberries
• 75g caster sugar

To serve

• 8 Tesco Finest meringue nests
• 250ml gingerbread extra thick double cream
• 200g chocolate orange popcorn

Directions

1. Melt 100g dark chocolate in a heatproof bowl over a pan of simmering water to prepare the chocolate-dipped fruits. Allow 1 minute for cooling. Tesco 50g Crush Using a pestle and mortar, grind the finest maple nuts (exclude any chocolate-coated ones) from a 225g pack till fine. 1 tangerine, cut in half, dipped in chocolate, then crushed almonds Rep with the remaining 9 strawberries and 6 dates. Transfer to a sheet lined with baking paper to set.
2. Make a start on your berry compote while the fruit is setting. In a small saucepan, gently boil 150g frozen blackberries and blueberries with 75g caster sugar to dissolve the sugar. Simmer for 3-4 minutes, then remove from heat and set aside to cool. Transfer to a serving bowl after blending until smooth.
3. Arrange the chocolate-dipped fruit, Tesco Finest meringue nests, extra maple nuts, gingerbread extra thick double cream, and chocolate orange popcorn around the berry compote on a serving board to serve.

Need to know: This recipe's nutritional information solely applies to the chocolate-dipped fruit and berry compote.