“A refreshing, light dessert, that looks as good as it tastes”
Ingredients
For the raspberry centre:
40g raspberry puree
10g sugar
For the dome:
200g watercress
475g sweey yoghurt
45ml milk
7 gelatine leaves
120g sugar
465g whipping cream
Vanilla essence
150g coconut puree
For the salsa:
1 passion fruit
½ mango
½ papaya
1 kiwi
¼ pineapple
For the garnish:
50g dark chocolate
For thewWatercress oil:
200g watercress
100ml olive oil
Method
Boil the raspberry purée with the sugar. Using a small dome shaped mould, fill halfway and freeze. Keeping 10g aside for the garnish. Mix the yogurt with the sugar and vanilla essence. Soak the gelatine into cold water. Pour the milk into a pan and heat up. Boil the milk and coconut purée. Dissolve the gelatine into the milk and slowly pour into the yogurt mixture. Whip the cream by hand until it forms soft peaks and fold into the yogurt.
Pour into a dome mould halfway and insert the raspberry frozen half dome inside, fill with more yogurt mixture and freeze. Remove from the mould once frozen so that you have a smooth finish. Defrost before serving. Melt some chocolate and spread onto acetate sheets, cut out triangles and use it as a decoration on the dome.
For the tropical fruit salsa – half and scoop out the seeds from the passion fruit. Peel and dice the mango, papaya, pineapple, kiwi and mix with the passion fruit.