Keep it fresh! When you want to keep a cool head on warm days, you can’t beat a deliciously refreshing ice cream. But forget about the manufactured ice-cold products you find in the supermarket as they frequently contain high amounts of sugar and fat. Instead, conjure up some creative delicacies yourself using plenty of fresh fruit. On to the spoon, get set, go!
Fresh, juicy, nutritious – smoothies are particularly tasty snacks and highly versatile. Patrick Gebhardt’s original recipes will provide you with further inspiration. The popular celebrity chef likes them colourful, varied and uncomplicated. Definitely worth trying!
Mmmhhh… At our Dole Energy-Day, Hamburg celebrity chef Patrick Gebhardt prepared a rucola salad and ling fillets as the appetiser and main course for our bloggers. His fresh and fruity dessert – passion fruit and yoghurt mousse – shows that even little treats have their place in a balanced diet. Today we would like to show you this great recipe from Patrick’s “My Energy” meal.
Wash redcurrants, strip berries off stems and weigh out 400 g. Peel pineapple, remove stalk, chop finely and weigh out 400 g.
Peel pineapples and remove stalks. Chop very finely and weigh out 1000 g. In a saucepan, mix pineapple and bourbon vanilla sugar well with the gelling sugar with sweetener.
Peel pineapple, remove stalk, chop finely and weigh out 700 g. Wash, pit and finely dice nectarines and weigh out 300 g.
Wash, clean and finely chop strawberries and weigh out 700 g. Peel pineapple, remove stalk, chop finely and weigh out 250 g.
Peel and finely chop apples and weigh out 500 g. Peel pineapple, remove stalk, chop finely and weigh out 500 g.
Peel pineapple, remove stalk, chop finely and weigh out 300 g. Sort and wash bilberries and weigh out 700 g. In a saucepan, mix the fruit and citric acid well with Extra gelling sugar.
In a saucepan, mix all ingredients well with Extra gelling sugar. Bring to the boil on high heat while stirring and boil for 5 minutes, stirring occasionally. Immediately pour chutney into prepared jars up to the rim. Seal jars with Twist-off® lids, turn upside down and allow to stand on lids for about 5 minutes.