Preview

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

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

Creamy, tasty, fresh and crunchy, what else?

Bon appétit.

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.