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Blueberry cream pots
20 m active | 10 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 429
  • Fat about 32g
  • Carbohydrates about 30g
  • Protein about 7g
This is needed
This is needed for 4 people
Cream
  • 200 g blueberries (oder Blaubeeren)
  • 5 tbsp white almond cream
  • 1 tsp vanilla paste
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 50 g raspberries
  • 2 tbsp raspberry jam
Coconut whipped cream
  • 1 tin coconut milk (400 ml), placed in the fridge overnight
Toppings
  • 4 tsp Granola, of your choice
  • 50 g blueberries oder Blaubeeren
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And that's how it's done
And that's 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.