Fruit Dessert with Whipped Cream in Dessert Glasses

1. 1 Strawberriespack 400 g ≈ $3.50 35 g
2. 2 Apricots≈ $7.00 per kg 35 g
3. 3 Kiwi≈ $5.00 per kg 50 g
4. 4 Powdered sugar 10 g
5. 5 Cream 20%pack 500 ml ≈ $3.00 65 ml
6. 6 Sugar 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the apricots², remove the pits, and blitz with 3 g of powdered sugar until smooth puree.

2. Wash the strawberries¹, hull them, and mash with 3 g of powdered sugar into a puree.

3. Peel the kiwis³ and blitz with 4 g of powdered sugar until a puree.

4. Whip the cream⁵ with sugar for 3-4 minutes until soft peaks.

5. In dessert glasses, layer the kiwi³ puree, apricot² puree, and strawberry¹ puree.

6. Top with the whipped cream⁵.

7. Chill the dessert cups in the fridge for 30 minutes, until slightly thickened, and serve.