Marie Laure Tombini - O'délices
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- 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
- 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.