Banana Yogurt with Chocolate Hazelnut Sponge and Beetroot Caramel

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Banana Yogurt with Chocolate Hazelnut Sponge and Beetroot Caramel Ingredients

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For Sponge
1 cup all purpose flour
1/4 cup Hazelnut powder
3/4 cup Sugar
1/4 cup Amul Butter
1 tsp Vanilla Essence
3 tbsp Cocoa powder
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 cup milk
For Ice cream
2 pcs Banana
3 tbsp Honey
1 cup Yogurt
For the Almond crumb
1/4 cup Amul Butter
3/4 cup all purpose flour
1/4 cup Castor Sugar
1 tbsp Salt
1/4 cup Almond Slivered
For Beetroot Caramel
1/2 cup Sugar
1 tbsp Amul Butter
1/4 cup Beetroot juice
2 tbsp Salt

Banana Yogurt with Chocolate Hazelnut Sponge and Beetroot Caramel Nutritional information

1
Serves
5 g
Protein
4 g
Fat
26 g
Carbs
160
Calories

Related Recipes

Banana Yogurt with Chocolate Hazelnut Sponge and Beetroot Caramel

Homemade low-fat banana yogurt with a chocolate and beetroot caramel twist.

Cuisine:
  • Prep
    10 min
  • Cook
    35 min
  • Total
    45 min
  • Serves
    2
  • Diff
    Medium

Ingredients

  • For Sponge

  • For Ice cream

  • For the Almond crumb

  • For Beetroot Caramel

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Banana Yogurt with Chocolate Hazelnut Sponge and Beetroot Caramel Step by step

1
Done

For Sponge

Mix butter and sugar powder together, Add vanilla essence and mix well, Shift Maida, baking powder, baking soda, salt, Cocoa powder, Hazelnut powder together and shift them twice. Now add the dry ingredients in the butter mixture, add the milk, mix it properly. Now pour the battering greased tin and bake it at 180'c for 20 min and remove and let it cool at room temperature.

2
Done

For Ice Cream

Freeze the peeled banana and the blend together with the yogurt and honey, make a smooth paste, Now pour this mixture in an airtight container and freeze it. Blend this freezes mixture again and pour into an airtight container and freeze it.

3
Done

For the Almond Crumb

Mix the all-purpose flour, sugar, Butter and almond flakes until breadcrumb texture. Bake this mixture until golden brown at 180' C for 15-20 min. Remove it let it cool and it's ready to use.

4
Done

Beetroot Caramel

Melt the Sugar in a pan until it caramelizes then add butter, salt, Beetroot juice and mix well. Boil the mixture for 2-3 min and let it cool down.

5
Done

For Plating- assembling

Make the base layer of the almond crumb, Cut the rectangular piece of the chocolate hazelnut sponge and place it on the almond crumb. Now make a quenelle out of the ice-cream and place it on the crumb, put the beetroot caramel on the side of plate. Garnish the dish with chocolate branches, micro greens.

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