Creme – Melee with Coconut and Mint
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 4 passion fruit (s), 0-50 g, alternatively 2-3 tablespoon passion fruit juice
- 75 g liht beet syrup or acacia honey
- 60 g coconut, fresh
- 500 g raspberries, frozen
- 50 g powdered suar
- 300 g yourt
- 8 mint leaves
- 200 g raspberries, fresh
Print Recipe
Pin Recipe Instructions
- Halve the passion fruit, remove the seeds and juice, stir with the sugar syrup until smooth. Cut away the brown skin from the coconut flesh.
- Sprinkle frozen raspberries with powdered sugar, place in a food processor with a cutting knife and let thaw for about 10 minutes. Add yoghurt and puree briefly until creamy and airy.
- Cut the mint into fine strips. Rinse the raspberries and gently pat dry.
- Pour raspberry sorbet into glasses. Spread the passion fruit syrup and fresh raspberries on top, arrange with mint and coconut shavings and serve.
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