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The name of this dish says it all! This beautiful terrine is so pretty and light you can almost see summer in it! A terrine can basically be served as a light lunch, snack, or dessert (see the similarity with an Açai bowl) but the fact that Açai is processed in it makes this version a real superfood and feel-good dish!

 

What do you need?

  • 2 packs Holy Berry – Açai, defrosted
  • 500 ml (ginger) Kombucha
  • 8g Agaragar
  • 1 handful of strawberries
  • Other berries to taste (blueberries, blueberries, currants…)

How do you make it?

Heat the kombucha and add the agaragar. Whisk until dissolved and let cool to room temperature.
Cut the strawberries into pieces and put them in a silicone mold. Add some berries to taste. For added beauty, you can add edible flowers such as pansies.

Carefully pour the kombucha into the mold and refrigerate until solidified.

Heat the Açai packs with 2 grams of agaragar and whisk well. Let cool again to room temperature and pour over the fruit jelly. Place in the refrigerator again until the jelly is completely set.

When solidified, carefully turn the jelly upside down to remove it from the mold.

 

Cette recette a été créée par Annelies de Nectar Studio. En tant que chef holistique et directrice artistique, la création d’expériences culinaires et visuelles est un objectif qui passionne Annelies. Elle éveille vos sens par le biais de services de traiteur créatifs, de l’élaboration de recettes, du stylisme culinaire et d’ateliers. Elle combine des éléments de la médecine traditionnelle chinoise, de l’ayurvéda, de l’alimentation crue et de la cuisine raffinée avec des influences néo-nordiques et japonaises. Frais, saisonniers et locaux, avec une touche de saveurs exotiques et un peu d’audace.

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