|200 g||Mascarpone (Main)|
|¼ cup||Passionfruit pulp|
|½ tsp||Lemon zest|
|4 slices||Brioche, toasted (Main)|
|4||Nectarines, halved and stoned|
|4 scoops||Ice cream|
|1 drizzle||Passionfruit pulp|
|1 Tbsp||Mint leaves, shredded|
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- Combine the mascarpone, passionfruit and lemon zest in a small bowl.
- Heat a grill on the barbecue or griddle pan to a medium heat. Toast the brioche, then grill the nectarines.
- Serve the brioche spread with plenty of mascarpone, nectarines, a scoop of ice cream, drizzle of passionfruit and sprinkle of mint.