“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.