Winter fruit salad with ice-cold gingerbread custard
- 500 ml Vanilla ice cream
- 200 g green and blue grapes
- 1 Mango
- 3 oranges
- 1 span> baby pineapple
- 2 Bananas
- 1 Pomegranate li>
-
1 EL Apricot Jelly span> - juice of 1 lemon span>
- 1 TL span> honey
- 1 EL gingerbread spice
- 1 carambola
20 minutes div>
light
- 1.
- Take the vanilla ice cream out of the freezer and thaw to let. Wash grapes, pat dry and cut in half. Remove the mango pulp from the core, peel and cut into strips. Peel the oranges so that the white skin is completely removed.
- 2.
- Cut oranges into slices. Peel the pineapple. Quarter the fruit, remove the hard core. Cut the quarters into wedges. Peel and slice the bananas. Halve the pomegranate, remove the seeds from the skin.
- 3.
- Mix the fruit. Apricot jelly in a saucepanheat. Stir in lemon juice and honey. Let cool down. Marinate the fruits with the sauce. Beat the thawed vanilla ice cream and gingerbread spices with the whisk of the hand mixer.
- 4.
- Arrange the fruits and gingerbread sauce on plates. Wash the carambola, dab dry and cut into thin slices. Decorate with lemon balm and carambola.
1 person approx.:
- 260 kcal li>
- 1090 kJ
- 4 g protein
- 5 g fat
- 45 g carbohydrates
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