Fruit with Cassis-Spiked Lemon Curd Sauce

INGREDIENTS

• 1/2 cup Moutere Gold Lemon & Passionfruit Curd
  
• 2 Tbsp Prenzel Crème de Cassis Liqueur
  
• 1/2 cup plain yoghurt, crème de fraiche or sour cream
  
• 1/4 cup additional Prenzel Crème de Cassis Liqueur
  
• 3 oranges, peel and pith removed and diced
  
• 1 punnet of strawberries, hulled and halved
  
• Fresh mint sprigs

METHOD

Whisk lemon curd and Prenzel Crème de Cassis Liqueur in a small bowl to blend. Stir in yoghurt.

Combine oranges and strawberries in a medium bowl with additional Prenzel Crème de Cassis Liqueur. Spoon fruit into balloon glasses.

Spoon lemon curd over fruit and then garnish with mint sprigs.