To make up a café gourmand, little verrines (small glasses) of fruit balance the sweeter elements, such as macarons and calissons. The coffee itself is a coffee icecream to allow a seasonal change. There is no addition of sugar to the fruit so it is guilt-free if you are dieting, although bear in mind that there is a little syrup in the elderflower cordial.
2 ripe mangoes
4 ripe pears
Elderflower cordial, home-made
A few fresh mint leaves to decorate
1. Peel and quarter the pears, place in a saucepan containing the elderflower cordial (see recipe of 5 July 2014), and stew gently for 5 minutes. Let the fruit cool off and dice into small cubes. Reserve.
2. Peel and cut the mangoes and whizz.
3. Fill the verrines with the mango coulis, refrigerate and add the pears just before serving. Decorate with mint leaves.