1 In your blender, add 1.75 oz (50 g) strawberries, 0.9 oz (25 g) blackcurrants, 3.5 oz (100 g) blackberries, 1.75 oz (50 g) raspberries, the yogurts, 5 or 6 mint leaves washed and finely sliced, and the lemon juice. Blend for 20 seconds.
2 Pour the blended mixture halfway into your glasses, then add the remaining strawberries cut into small pieces, the remaining raspberries, and fill to the top with the rest of the mixture.
3 To finish, distribute a few reserved blackcurrants across the top of each glass creating nice contrasts, add the redcurrants, a few finely sliced mint leaves, and finally top with pink peppercorns. Keep your glasses in the refrigerator until ready to serve. Absolutely delicious! The flavors blend beautifully together and the slightly crunchy, peppery texture of the pink peppercorns is a real delight at the end of a lovely summer meal.
Don't blend all the fruit at once: this recipe keeps half of it in chunks, and that's exactly the point. Twenty seconds of blending is the maximum. Beyond that, the mixture heats up slightly and loses its freshness. The result: a blended layer at the base, whole pieces in the middle, and the redcurrants plus pink peppercorns placed by hand on top. It's this contrast of textures that makes all the difference.
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