Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !


Exotic fruits cappuccino with mikados

For the summer, you want to make the children eat fruit, or eat fruits in a different manner? let’s go!

Ingredients (for about 1 litre)
1 mango
1 papaya
1 small pineapple
2 bananas
Whipped cream
For the mikados (ok, I admit I bought them, but be brave)
100g dark chocolate
1 teaspoon peanut oil
4 or 8 thin grissini
Grated coconut
For the syrup
1 citronella stem
1 vanilla pod*
20cl water
80g sugar

*Did you know? now they sell vanilla in powder, so you can use this instead of the pod. It’s very easy.

Prepare the mikados: melt the chocolate and add the oil, then dip the grissini in eat (leave a 2 cm gap for the fingers). Sprinkle with grated coconut and let dry.
Prepare the syrup: cut the citronella in slices and cut the vanilla pod in the middle. Warm them up with the water and the sugar. Make it boil then stop the fire. Let cool down.
Peel the fruits; remove the mango stone and the papaya seeds. Save some fruits for the decoration. Mix the rest in a blender. Add the syrup and mix well. Let it cool down for half an hour in the fridge.
Cut the spared fruits in dices. In the recipe, they said to put them at the bottom of the classes, but I put them on the top. As you wish. Add the fruit mix in the glass, then whipped cream and some mikados (the coconut part outside the glass). To make sure they wouldn’t sink I stuck them in a banana slice).


If like me you took tinned pineapples and you think the mix is not liquid enough, you can add some pineapple syrup. of course, you can choose the fruits you want to put in the cappuccino.

Now you can have a fresh dessert!

Bon appétit!!!

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