SilverCrest 379021 2110 Mode D'emploi page 30

Yoghurt dressing
Ingredients:
150 g natural yoghurt
3 tbs white wine vinegar
3 tbs sunflower oil
1-2 tsp mustard
1 pinch salt
1 pinch sugar
Preparation:
1. Put the natural yoghurt in a bowl.
2. Add the white wine vinegar, sunflower
oil, mustard, salt and sugar
3. Stir everything together well.
If necessary, the yoghurt dressing can also
be refined with finely chopped cloves of gar-
lic, chives or mixed herbs.
Vegan Coconut Raspberry
Slices
For approx. 4 portions:
120 g coconut flakes
20 g coconut oil
160 ml coconut milk (creamy)
100 g raspberries (frozen)
1 tbs chia seeds
55 g vegan coconut chocolate
1 tsp vanilla sugar
Preparation:
1. Defrost the raspberries and lightly mash
them with a fork. Stir in the vanilla sug-
ar and the chia seeds at a low speed.
2. Line a cake tin or oven dish with baking
paper.
3. Melt the coconut milk and coconut oil in
a small pot over a very low heat.
4. Put the grated coconut in a bowl and
add the coconut oil mixture. Mix
everything together.
5. Pour the mixture into the cake tin or
oven dish and press it down lightly.
Spread the raspberry and chia seed
mixture over the top and smoothen it.
6. Chill the dish in the refrigerator for at
least 3 hours.
28 GB
7. Melt the vegan coconut chocolate over
a water bath and spread over the coco-
nut slices. Place back in the refrigerator
until ready to serve.
Crunchy cream
Ingredients for approx. 6 portions:
300 ml whipped cream
1 packet of whipped cream stabi-
liser
300 g cream cheese
100 g sugar
1 tbs vanilla sugar
1 tbs butter
1 tbs sugar
1 bag vanilla custard powder
200 g sour cherries
50 g sliced almonds
Preparation:
1. Caramelise the almonds with the butter
and 1 tbs sugar in a small pan, then
leave to cool.
2. Whip the cream and the whipped
cream stabiliser with the blender until
stiff.
3. Mix the cream cheese with the sugar,
vanilla sugar and custard powder until
the sugar dissolves.
4. Fold the cream into the cream cheese.
5. Pour half of the cream into dessert glass-
es or a larger bowl and spread the cher-
ries on top.
6. Now pour the remaining cream over the
top and decorate with the flaked al-
monds. Chill until ready to serve.