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Lime yogurt cream, honey granola, seasonal fruits, lemongrass granita

Brunch, Vegetarian, Gluten free, Ice cream, Cream, Fruits

Ingredients

Recipe for 4

Yogurt cream

150 Ml
35% whipping cream
50 Gr
Sugar
400 Ml
Plain greek yogurt 0%
1 Unit(s)
Lime zest(s)

Granola

0.50 Cup(s)
Puffed quinoa
0.50 Cup(s)
Cereals
0.25 Cup(s)
Pumpkin seed
0.25 Cup(s)
Sliced almonds
1 Tbsp
Butter
1 Tbsp
Honey

Seasonal fruits

0.50 Tray(s)
Strawberry
1 Tray(s)
Raspberries
0.50 Tray(s)
Blueberry

Lemongrass and apple granita

450 Ml
Apple juice
60 Gr
Sugar
2 Stick(s)
Lemongrass
4 Gr
Fresh ginger
6 Unit(s)
Cardamom seeds

Last touch

4 Tbsp
Black chia seeds
12 Leaf(ves)
Mint

Preparation time: 40 min

Preheat your Oven at 385 °F

  • Yogurt cream

    Make a whipped cream with the cream and the sugar.

    Mix the lime zest with the yogurt.

    Delicately combine the cream and the yogurt.

  • Granola

    Roast the cereals in the oven for 5 minutes. Remove from the oven and add honey and melted butter. Mix to combine.

    Put back in the oven until you get a golden brown color then remove from the oven and let cool it down.

  • Seasonal fruits

    Wash thoroughly the fruits, trim the strawberries.

  • Lemongrass and apple granita

    Finely chop the lemongrass and the ginger, crush the cardamone pods.

    Place in a pan with the apple juice and the sugar, bring to a boil, remove from the heat and leave covered to infuse until it cools down.

    Pass through a sieve and place the infusion in the freezer overnight (minimum).

    Scrap the granita with a fork.

    Leave in the freezer right until serving.

     

  • Plating

    In a bowl, put a nice table spoon of yogurt cream, drop some fruits onto it. Place a heaped table spoon of granita. Add the granola and a few more fruits.

    Sprinkle some chia seeds and some mint leaves.

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