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Healthy Granola Verrines

Kirsten Tibballs

3 years ago

Healthy Granola Verrines Recipe by Kirsten Tibballs

Green Apple Jelly

Yield 10 cups at 30g per cup.

65g Water
50g Caster Sugar
5g Gold Gelatine Sheets
1g Citric Acid
190g cold pressed apple juice

In a medium saucepan bring the water and the sugar to a boil to make a syrup.  Add the pre-soaked gelatine, citric acid and lastly the apple juice. Deposit 30g into each cup. Allow to set.

Granola

Yield 86 cups at 15g per cup.

375g rolled oats
140g slivered almonds
170g cashews
85g shredded coconut
150g dark muscovado sugar
180g honey
65g oil
5g sea salt
100g Golden raisins
100g raisins
100g cranberries

In a large bowl mix the oats, almonds, cashews, coconut and sugar until combine. Warm the honey with the oil and pour over the oat mixture. Spread mixture out onto a silpat mat and bake for 60-70 minutes at 120°c 5turning every 15 minutes to ensure an even bake. Remove from the oven and stir through the dried fruits. Store in airtight container. Deposit 15g per cup.

Yoghurt Mousse

Yield 15 with 35g in each cup. (same weight for Chantilly cream)

300g Bulla pure cream
30g sugar
½ tsp vanilla paste
225g pot set yoghurt

Whip the cream with the sugar and vanilla until medium peaks. Fold thought the yoghurt. Deposit 35g of the mousse on top of the granola.

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