Mark Sargeant's Fruit Crunch Crispbread
This spring, Ryvita® has joined forces with talented chef Mark Sargeant, owner of celebrated restaurant Rocksalt in Folkestone, to produce a selection of brilliantly British toppings for spring, tailored to perfectly accompany your favourite Ryvita® Crispbreads.
For a bright start to a spring day, treat yourself to a Ryvita® Fruit Crunch Crispbread with fresh sliced banana, cool yoghurt, basil, passion fruit and a dollop of honey.
- RYVITA® Fruit Crunch Crispbread
- 75g icing sugar
- 2 passion fruit, plus extra to serve
- 125ml double cream
- 280g thick Greek yoghurt
- 1 tsp vanilla-bean paste
- 2 bananas, sliced
- Honey to drizzle
- 8 large leaves of basil, shredded
Stir half the sugar in a pan with 60ml cold water over low heat until sugar dissolves. Increase heat to medium-low and simmer, without stirring, for 1 minute, then set aside to cool. Stir passion fruit pulp into cooled syrup then set aside.
In a large bowl, whip cream to soft peaks then fold in yoghurt, vanilla-bean paste and remaining sugar. Fold in the banana and half the passion fruit syrup. Spoon on top of Fruit Crunch Ryvita then drizzle with the remaining passion fruit syrup, honey and sliced basil.