Paddock To Plate

Try your hand at Matt Moran's delicious dessert recipe from Episode 1 of Paddock to Plate.


  • 2 tamarillo

  • 2 kiwi fruit, sliced

  • 1 punnet strawberries, sliced

  • 1 punnet raspberries

  • 1 pomegranate, seeds removed

  • 200 ml double cream

  • 200 g Yarra Valley Dairy fromage frais (see note)

  • 4 meringues, crushed

  • Vanilla Persian fairy floss, to serve (see note)

  • Raspberry coulis (need 200ml)

  • 250 g raspberries

  • ¼ cup icing sugar


  • 1.

    To make the raspberry coulis, process the raspberries and icing sugar in a food processor until smooth, then press through a fine sieve into a bowl to remove seeds and refrigerate until required.

  • 2.

    Score a small x in the bases of the tamarillos with a sharp knife, then blanch in a saucepan of boiling water for about 30 seconds or until skins split, drain, refresh in cold water then peel and slice.

  • To Serve::

  • 1.

    Spoon the double cream in the bottom of a serving glass, then layer half each of the tamarillo, kiwi fruit, strawberries, raspberries and pomegranate seeds. Spoon fromage frais on top, drizzle with a little raspberry coulis and add some crushed meringue. Layer remaining fruit on top, garnish with Persian fairy floss and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 478kj
  • Fat Total 22g
  • Saturated Fat 13g
  • Protein 7g
  • Carbohydrate 65g
  • Sugar 54g
  • Sodium 53mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Wendy331Report
Any ideas where I might get some Persian fairy floss. I l
Live south of Nowra, NSW.