Strawberry-mint soup Wash and peel 500 g of strawberries. Put them in a blender and blend everything. Then add 1 tbsp. on p. lemon juice, 1 tbsp. on p. cane sugar (adjust to taste) and 8 chopped mint leaves. Chill 2 hours before serving
By Florian Franco
Spring has tipped the nose and brought its good sweet fruits with it. To enjoy their taste greedily, but without excess, here are 9 recipes for light spring desserts.
The stalls see many varieties of fruit blooming during the spring. There are exotic products, such as pineapples, mangoes, papayas or even bananas. This period also marks the arrival of red fruits, with strawberries in April or cherries in June. At the end of the season, there are also fruits that will then be the stars of the summer, such as nectarines, apricots or even peaches.
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To take advantage of their taste in desserts, we focus on light recipes: crumbles, salads, granitas or even smoothies.
In video: the recipe for strawberry-verbena tiramisu
We are also thinking of simplifying the preparation by preferring coconut sugar, honey or agave syrup instead of white sugar, replacing part of the flour with cornstarch, fresh cream with yogurt, cottage cheese 0% or ricotta, and we dare apple compote to lighten the doses of butter and sugar!
To (re)discover preparation ideas to end meals in style, here are 9 recipes for easy spring desserts.
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Strawberry-ricotta verrine Pour 250 g of ricotta into a salad bowl with 2 tbsp. on p. honey and rind of ½ lemon. Beat the mixture until you get a smooth cream. Take the whites of 2 eggs, beat them with 1 c. on p. sugar. Carefully fold the eggs into the ricotta mixture. Spoon a little strawberry jam (optional) and then the ricotta cream into 4 verrines and leave to rest in the fridge for 1 hour. Meanwhile, wash, peel and cut in half 250g of strawberries. If necessary, sweeten them very little. Serve the verrines with the strawberry pieces on top.
Mango mousse Take the white of 2 eggs, beat it with 50 g icing sugar. Peel and cut 450 g of mango into pieces before blending them into a puree. Soak 2 sheets of gelatin in cold water. Warm over a low heat in a small pan some mango puree with 1 tbsp. on p. lemon juice and the drained gelatine leaves until dissolved. Add this preparation to the mango puree, accompanied by 10 cl of liquid cream. To mix everything. Carefully add the egg whites to the fruity preparation. Then refrigerate the mousse for at least 4 hours.
Rhubarb Clafoutis Preheat the oven to 180°C. Wash 300 g of rhubarb, remove their filaments and cut the stems into pieces. Immerse the sections for 2 minutes in boiling water. In a salad bowl, mix 2 eggs, 50 g sugar, the seeds from 1 vanilla pod and whisk everything until the mixture turns white. Then add 120 g 0% cottage cheese and 120 ml skimmed milk. Dilute 40g of cornstarch in a very small amount of milk or water before pouring it into the fromage blanc preparation. Mix everything together, avoiding lumps. Arrange the rhubarb pieces in a cake tin, pour the clafoutis mixture over and bake the cake for 25 minutes. Enjoy it hot or cold.
Melon-basil granita Cut 1 melon in half, remove all its seeds, peel it and cut it into pieces. Puree everything with 5 ice cubes in a blender. Add 12 finely chopped basil leaves to the mixture. Put it all in a bowl in the freezer and stir regularly. Serve with a pinch of pepper
mango lassi Peel and cut 2 mangoes into pieces before putting everything in a blender. Add 250 ml natural yogurt, 3 to 4 tbsp. on p. honey and 3 to 4 ice cubes. Blend to obtain a preparation that is both smooth and creamy. Serve immediately.
Strawberry kiwi salad Wash, peel and cut 500 g of strawberries in half. Peel and cut 2 kiwi into pieces or slices. Mix the fruit in a salad bowl. In a small bowl, prepare a small syrup based on the juice of ½ orange, 1 tbsp. on p. lemon, 1 tbsp. on p. cane sugar and a little grated fresh ginger or a little pepper. Mix the syrup before pouring it over the fruit. Finally, add a few mint leaves.
Peach crumble Preheat the oven to 180°C. Peel, stone and cut 5 peaches into pieces. Mix the fruit in a salad bowl with 40 g of sugar, 1 tbsp. on p. lemon, 1 tbsp. of vanilla extract and 6 finely chopped basil leaves. Pour 60 g of sugar, 60 g of flour, 60 g of butter and 30 g of oatmeal into another container. Mix it all by hand until you get a crumbly mixture. Arrange the fruit in a dish, cover all the crumb, then bake the dessert for 20 minutes.