500g Garden Supreme IQF Mixed Berries
200g Riviana Passionfruit in Syrup
100g caster sugar
1 litre vanilla bean ice cream
250g Unibic Almond Biscotti
icing sugar, for dusting
Combine Garden Supreme Berries, Riviana Passionfruit and caster sugar in a saucepan. Bring to the boil, stirring until the sugar dissolves. Allow to cool.
Blend Unibic Almond Biscotti into crumbs.
For each serve Arrange 25g biscotti crumbs onto each serving plate, top with a generous scoop of vanilla bean ice cream and serve with 80g Passion Berry Compote.
Dust with icing sugar and serve.