John Myers
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Caribbean Sundown
The perfect caribbean sundown recipe with a picture and simple step-by-step instructions.
For the sorbet:
- 2 Pc. Bananas
- 2 packet Blueberries
- Honey liquid
- 1 packet Vanilla essence
For the muffins:
- 2 tbsp Protein powder vanilla flavor
- 1 packet Vanilla essence
- 2 tsp Baking powder
- 3 tbsp Cornmeal
- 3 tbsp Spelled flour
- 1 tbsp Chia seeds
- 2 Pc. Eggs
- 2 tbsp Coconut oil
- 200 ml Almond milk
- 1 Pr Himalayan salt
For the cream:
- 250 ml Rama Cremefine for whipping
- 100 g Blueberries fresh
For the fruit plate:
- 200 g Blueberries
- 20 Pc. Sweet cherry fresh
For the set:
- 25 Pc. Edible flowers purple
- Lemon balm fresh
- Coconut chips
- Mix the corn and spelled flour, a packet of vanilla extract, the vanilla protein powder, a pinch of salt, the baking powder, the chia seeds, the eggs, the almond milk and the honey into a muffin batter and put it in a muffin tin in the oven with convection at 200 ° C Bake for about 15 minutes. You are done when no more dough sticks to the wooden stick.
- Cut the bananas into slices beforehand and freeze them in one layer in the refrigerator. Mix the frozen blueberries, bananas, coconut milk, a packet of vanilla extract and honey into a sorbet in a high-performance mixer. Beat cremefine with vanilla protein to a cream and stir in a handful of fresh blueberries. Distribute these on small plates and place a muffin on each. Drizzle with honey and z. Garnish with coconut chips, an edible flower and lemon balm leaves.
- Take two more small bowls and serve one with the sorbet and one with a mix of fresh blueberries and sweet cherries. Put everything together on a plate and garnish with coconut chips, edible flowers and lemon balm.
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