Dessert To serve Cold
Almond and Nergi® Kiwi Berry creams
15 min.
4 people
Budget mini
  • 2 punnets Nergi® Kiwi Berries
  • 200g almond cream for cooking
  • 60g white almond purée
  • 1/2 level teaspoon agar-agar
  • Dash of agave syrup (optional)
  • Dash of lime juice
  • 2 drops of vanilla essence
  • A few flaked almonds
  1. Place the Kiwi Berries, almond purée, 100g almond cream and vanilla essence in a tall, flat-bottomed container. Set aside.
  2. Heat the other 100g of almond cream in a small saucepan with the agar-agar, whisking regularly. Bring to the boil for 30 seconds whisking continuously.
  3. Pour into the container and mix thoroughly with an immersion blender (or put everything into a blender). Add agave syrup and lime to taste. Pour immediately into small glasses or jars. Cover with clingfilm and chill for two hours.
  4. Serve decorated with Kiwi Berries and flaked almonds. ©Megalowfood

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