Zespri™ SunGold™ yellow kiwi, Greek yogurt and chocolate granola verrines

Ingredients

4 servings

• 4 Zespri™ SunGold™ kiwifruits
• 1 Zespri™ Green kiwifruit
• 100 g jumbo rolled oats
• 8 cl deodorized coconut oil (melted)
• 2 tablespoons wildflower honey (slightly warmed)
• 100 g whole unblanched almonds
• 75 g 58% dark cooking chocolate
• 400 g Greek yogurt
• 50 g light brown sugar
• 1 tablespoon lemon juice

Steps

1. 1

   Preheat the oven to 150°C.

2. 2

   In a mixing bowl, combine the rolled oats and the melted deodorized coconut oil. After mixing, add the wildflower honey, then the whole almonds.

3. 3

   Spread evenly on a baking sheet. Bake and stir regularly. Don't hesitate to let some pieces clump together. Bake until the mixture is dark golden.

4. 4

   While the granola is in the oven, peel and quarter 3 Zespri™ SunGold™ yellow kiwis. Blend in a blender with 10g of sugar and the lemon juice until the mixture is smooth. Set aside.

5. 5

   Peel and cut the remaining Zespri™ SunGold™ yellow kiwi and the Zespri™ Green kiwi in half lengthwise. Then, cut into thin slices. Set aside.

6. 6

   Cut the 75g of chocolate into coarse chunks. Set aside.

7. 7

   Mix the 400g of Greek yogurt with the white sugar. Set aside.

8. 8

   When the granola mixture is golden, remove from the oven. Set half aside. In a mixing bowl, mix half of the chocolate with the still-warm granola. Set aside.

9. 9

   When all the granola is cold, mix everything together and add the remaining half of the chocolate chunks. Set aside.

10. 10

    In verrines or transparent bowls, arrange 100g of sweetened yogurt (about 3 large tablespoons). Pour 2 tablespoons of Zespri™ SunGold™ yellow kiwi coulis on top. On half of the verrine, randomly arrange slices of Zespri™ SunGold™ yellow and Zespri™ Green kiwi (the equivalent of half a kiwi). On the other half, arrange your granola. Enjoy.