Chocaberry Passion with Hibiscus & Rose Nectar

Makes 24 individual petit fours or 6 larger desserts


300ml crème fraiche
125g mascarpone cheese
1 packet My Secret Kitchen Chocaberry Cheese Ball Mix
2 passion fruit
24 pastry shells
3 tbsp. My Secret Hibiscus & Rose Nectar
Crystalised rose petals or soft fruits as required to decorate


Mix together the mascarpone with the crème fraiche until smooth. Add the Chocaberry Cheese Ball and mix thoroughly, refrigerate until required. Half the passion fruit and scoop out the flesh into a bowl. When ready to serve, fill each pastry shell with 1 tea spoon of Chocaberry mixture, top with some of the passion fruit pulp and garnish as required before drizzling with Hibiscus & Rose Nectar.  Serve immediately.