Citrus salad with raspberry cream

Name: Citrus salad with raspberry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pack (125 g) frozen raspberries; 1 (approx. 250 g) Orange; 2 Pink grapefruits (approx. 300 g each); 3 Kiwis (approx. 100 g each); 1 (approx. 150 g) Banana; 3-4 Tbsp Cointreau; 1 TABLESPOON Honey; 200 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Physalis and lemon balm

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 pack (125 g) frozen raspberries
1 (approx. 250 g) Orange
2 Pink grapefruits (approx. 300 g each)
3 Kiwis (approx. 100 g each)
1 (approx. 150 g) Banana
3-4 Tbsp Cointreau
1 TABLESPOON Honey
200 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Physalis and lemon balm

Directions

1
Defrost the raspberries. Peel the orange and grapefruit so that the white skin is completely removed. Cut out fillets between the parting skins and possibly halve them. Squeeze the remaining juice from the orange. Peel kiwis and banana and cut into slices.
2
Mix the orange juice, Cointreau and honey and place in a bowl with the fruit. Mix carefully and leave to marinate for about 30 minutes. Whip the cream and vanilla sugar with the whisk of the hand mixer until stiff. Mash the defrosted raspberries with a fork and fold lightly into the cream. Arrange citrus salad and raspberry cream on plates and serve decorated with physalis and lemon balm as desired