Directions

For the nicecream: Peel two bananas, cut into slices and freeze. Wash and clean 100 g each of raspberries and strawberries, cut the strawberries into slices. Also freeze the berries.

 

Mash frozen bananas and berries, 2 tbsp honey and 2 tbsp lemon juice and form into ice cream balls with an ice cream scoop. Freeze the ice cream balls until ready to eat.

 

For the wholegrain brioche: Mix the flour and almonds in a bowl, make a small depression. Warm the oat drink to lukewarm and whisk with the yeast and 1 tbsp honey. Pour the yeast mixture into the well and mix with some of the flour mixture. Cover and leave to rise for 20 minutes.

 

Separate the egg. Add a little salt, margarine, saffron and the egg yolk to the pre-dough and knead everything into a smooth dough. Cover the dough and let it rise at room temperature for 30 minutes. Then divide the dough into 4 equal portions. Knead each and shape into a smooth ball. Spread the dough balls on a baking tray covered with baking paper and brush the dough blanks with the whisked egg white. Bake in a preheated oven at 180°C top/bottom heat for approx. 15 minutes until golden brown.

 

For the pesto: Finely purée the mint leaves, pistachios, 1-2 tbsp honey and lemon zest. If necessary, wash and clean the remaining fruit and cut into pieces. Slice the brioche while it is still lukewarm and serve with the fruit and ice-cream scoops. Drizzle with mint pesto if desired and serve immediately.

 

Take a bite and enjoy!

 

Your Dole team