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Hazelnut, cocoa, strawberry & coco verrine, Danival hazelnut & cocoa dessert

Recette Danival - Verrine noisette cacao fraise coco, dessert noisette & cacao Danival bio
Marie Laure Tombini - O'délices
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Ingredients :

  • 200g of organic strawberries
  • 1 tablespoon of organic agave syrup
  • 2 cups of Danival Hazelnut & cocoa dessert (220g)
  • 100g of cold organic coconut cream
  • 1 ctablespoon of organic sugar (10g)
  • 10g of organic hazelnuts
Danival's Product used
Recipe number of people
Recipe number of people
15 mn
Recipe number of people
0 mn

Preparation :

  • 1. Wash, strain and cut strawberries into cubes. Mix them with the agave syrup.
  • 2. Beat the coconut cream with sugar with an electric whisk about 5 min until the cream becomes foamy and the whisk creases into the cream.
  • 3. Crush the hazelnuts.
  • 4. In dessert glasses, distribute the dessert creams. Add the strawberries, make the coconut cream whipped up and then decorate with hazelnuts.

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