ZespriTM SunGoldTM yellow kiwi verrines, Greek yogurt and chocolate granola

Method

1. 1

   Preheat oven to 150°C.

2. 2

   In a chicken ass, mix oat flakes and melted deodorized coconut oil. After mixing, add honey all flowers, then whole almonds.

3. 3

   Spread homogeneously on a baking sheet. Bake and mix regularly. Don't hesitate to let pieces agglomerate. Cook until golden brown.

4. 4

   While the granola is in the oven, peel and cut into four three ZespriTM SunGoldTM yellow kiwis. Mix the blender with 10 g sugar and lemon juice until the mixture is smooth. Settle.

5. 5

   Peel and cut in 2 lengthwise the remaining ZespriTM SunGoldTM Yellow kiwi and the ZespriTM Green kiwi. Cut thin slices. Settle.

6. 6

   Cut the 75g of chocolate into coarse pieces. Settle.

7. 7

   Mix 400g of Greek yogurt and white sugar. Settle.

8. 8

   When the granola mixture is golden, get out of the oven. Set aside half. Mix half the still hot granola chocolate in a chicken ass. Settle.

9. 9

   When all granola is cold, mix it all together and add the last half of chocolate to pieces. Settle.

10. 10

    In verrines or transparent bowls, have 100g of sweet yogurt (about 3 large tablespoons). Pour 2cs of ZespriTM SunGoldTM yellow kiwi coulis on top. On half of the verrine, randomly dispose of ZespriTM SunGoldTM and ZespriTM Green kiwi slices (equivalent to half of kiwi). On the other half, have your granola. Tasting.

Reviews