Fruit salad with caramel sauce and vanilla yoghurt foam

Name: Fruit salad with caramel sauce and vanilla yoghurt foam
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 Pineapple (approx. 300 g); 2 Kiwis; 1 (approx. 250 g) Pear; 5 TABLESPOONS Sugar; 250 g Whipped cream; 1 Vanilla pod; 1-2 TABLESPOONS Honey; 75 g Whole milk yoghurt; 7-10 Tbsp Cocktail cherries and mint

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1/4 Pineapple (approx. 300 g)
2 Kiwis
1 (approx. 250 g) Pear
5 TABLESPOONS Sugar
250 g Whipped cream
1 Vanilla pod
1-2 TABLESPOONS Honey
75 g Whole milk yoghurt
7-10 Tbsp Cocktail cherries and mint

Directions

1
Peel and quarter the pineapple and cut out the hard stalk. Cut the flesh into slices. Peel kiwi and cut into slices. Wash and quarter the pear, cut out the core.
2
Cut the quarter into slices. Caramelise the sugar in a pan. Deglaze with 100 g cream. Add the prepared fruit and simmer for 1-2 minutes while tossing. In the meantime beat 150 g cream until stiff.
3
Cut open the vanilla pod, scrape out the pulp. Mix vanilla pulp, honey, cream and yoghurt. Arrange fruit and vanilla foam on plates. Cut vanilla pod into small pieces. Decorate plates with cocktail cherries, mint and chopped vanilla pod.