2 Tbls buttermilk
1 cup whipping cream
Add buttermilk to whipping cream and let stand at room temperature for 8 to 24 hours, or until it is very thick. Refrigerate up to 10 days.
1 cup crème fraîche
2 Tbls spice rum
2 mangoes, peeled and sliced
2 banana, peeled and sliced
1 pineapple, peeled, cored and sliced
1 lime, cut in 6 wedges
6 mint sprigs
½ cup toasted, chopped macadamia nuts
Combine the crème fraîche and spiced rum in a small bowl and set aside. Arrange the mango, banana, and pineapple slices in wedges to form a circle in the center of each plate. Place the kiwi in the center of the circle and drizzle the crème fraîche over the fruit and around the plate. Place a lime wedge on each plate and garnish with a mint sprig and macadamia nuts.