Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cream
Coconut whipped cream
Toppings
How it's done
Cream
Puree all of the ingredients in a blender until smooth, pour into 4 pots and cover in the fridge for at least 30 mins. Puree the raspberries with the jam, spread on top of the cream.
Coconut whipped cream
Remove the "hard" part of the coconut milk from the can, beat until frothy using the whisk on a hand mixer. Divide the coconut whipped cream between the 4 pots, cover and refrigerate for 30 mins.
Toppings
Scatter the granola and berries on top of the coconut whipped cream, serve immediately.
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