John Myers
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Strawberry and Raspberry Grits
The perfect strawberry and raspberry grits recipe with a picture and simple step-by-step instructions.
For the bowl:
- 5 blackboard Milk chocolate
- 2 blackboard Chocolate white
- 3 tbsp Coconut oil
- 7 Elongated balloons
For the grits:
- 750 g Fresh strawberries
- 150 g Raspberries fresh
- 600 g Frozen raspberries
- 5 tbsp Sugar
- 2 packet Vanilla sugar
- 10 g Food starch
- 0,5 tbsp Lemon juice
- 150 ml Whipped cream
- 200 g Sour cream
- 5 Pc. Mint leaves
- Prepare the chocolate bowls one day in advance. To do this, break the milk chocolate into small pieces and melt in the microwave with 2 tablespoons of coconut fat. Caution: Take out every 30 seconds and stir, otherwise the chocolate will burn.
- Pour the chocolate into a narrow container and let it cool down a little. Blow up balloons and dip them into the slightly cooled chocolate mass. The further you immerse the balloon, the larger the bowls become. Then place on a baking sheet. Now put a dollop of chocolate on another baking sheet. Repeat the process with the balloons approx. 30 minutes later. Then place the balloon on the chocolate blob that represents the base of the bowl. Let the whole thing harden for one night in a cool place.
- The next day, carefully remove the bowls from the baking sheet with kitchen paper. Melt the white chocolate and decorate the bowls with it.
- Clean and slice the strawberries. Thaw frozen raspberries and mix with the sugar, 1 packet of vanilla sugar, lemon juice and 2 tablespoons of water in a saucepan. Bring the raspberries to the boil over medium heat and cook for 5 minutes. Strain the raspberries through a sieve into another saucepan so that the seeds stay in the sieve.
- Mix the cornstarch with 4 tablespoons of water. Bring the raspberry juice to the boil, pour in the starch while stirring and bring to the boil briefly. Put the raspberry juice in a large bowl and let cool slightly. Carefully mix in the strawberries and raspberries and refrigerate.
- Whip the whipped cream until it is half stiff. Mix the sour cream with 1 packet of vanilla sugar and sugar. Fold in the cream. Pour the strawberry and raspberry groats into the chocolate bowl. Serve with the vanilla cream, a mint leaf and the fresh raspberries.
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