Junior chef
Utensils
Apron
baking paper
Bowl
Lemon grater
Lemon squeezer
Measuring cup
Pan
Paring knife
Rubber spatula
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ice cream scoop
sundae glasses, each approx. 300 ml
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Bark
Break the chocolate into pieces, place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, transfer to a bowl. Roughly chop the almonds, add them to the melted chocolate along with the oats, mix.
Spread the oat mixture thinly on a baking tray lined with baking paper, sprinkle with the freeze-dried raspberries, slide the baking paper onto a chopping board, cover and chill for approx. 30 mins.
Strawberries
Quarter the strawberries and place in a bowl. Grate in the zest of the lime, squeeze in 2 tsp of the juice, mix, transfer half of the strawberries to a measuring cup, puree.
Sundae
Shape the ice cream into balls using an ice cream scoop, divide between the sundae glasses. Drizzle with the strawberry sauce, top with the strawberries, break the bark into pieces, scatter on top.
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