The “My Energy” meal: Fruity dessert

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.

Pineapple Jam with Vanilla

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.

Apple and Pineapple Jam

Peel and finely chop apples and weigh out 500 g. Peel pineapple, remove stalk, chop finely and weigh out 500 g.

Pineapple and Bilberry Jam

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.

Pineapple and Peach Chutney

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.