A thick, frosty, and velvety Brazilian açaí bowl, blended with banana and guarana syrup. Served with crunchy granola, fresh fruit, and a touch of honey, it stays true to the classic of Brazil's beaches and lanchonetes.
Ingredients
- 400 g unsweetened frozen açaí pulp
- 4 pieces ripe banana
- 60 ml guarana syrup
- 80 ml cloudy apple juice
- 160 g plain or nut granola
- 250 g fresh strawberries
- 2 tbsp acacia honey
Method
- Take the açaí pulp out of the freezer and let it soften just enough that the pieces can be separated while remaining firm under finger pressure.
- Hull the strawberries, slice them neatly, then slice some of the bananas for the topping; reserve the remaining bananas for blending.
- Place the still very cold açaí pulp in the blender with the reserved bananas, guarana syrup, and a splash of apple juice.
- Blend in pulses, scraping down the sides if necessary, until you get a thick, smooth, and frosty cream that forms a slow ribbon when it falls.
- Taste the base; if it coats the palate unpleasantly or seems too dense, loosen it with a slight splash of apple juice and blend briefly.
- Immediately divide the açaí cream into well-chilled bowls to preserve its soft sorbet texture.
- Cover each bowl with granola, then arrange the banana slices and strawberries on the surface to keep the crunch visible.
- Finish with a drizzle of honey and serve immediately, while the base is still icy and the granola remains crunchy.
Nutrition
Per serving
- Energy
- 360.2 kcal
- Protein
- 6.42 g
- Carbohydrate
- 54.85 g
- Fat
- 13.57 g
- Fibre
- 8.47 g
- Calcium
- 12.51 mg
- Iron
- 0.19 mg
- Magnesium
- 8.62 mg
