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Fruit salad with yoghurt and honey spheres



5 units  Algin  (= 5g)

1 l water (use still mineral water with a calcium content of less than 50 mg/l 

100 grams of water

100 grams of sugar

30 grams of rosemary honey

250g Greek yoghurt

crushed ice

fruit as desired

mint leaves

basil leaves

fresh edible flowers


For the Algin bath, stir the Algin into 500 g of water with a hand blender and dissolve. Once the mixture is even, add the remaining water and stir. At least leave to rest for 8 hours.

For the syrup, bring the water and sugar to the boil in a saucepan, stir to dissolve the sugar, remove from the heat and set aside to cool.

For the yogurt balls, stir together the honey and Greek yogurt until the honey dissolves. Using the 2.5ml scoop, carefully scoop the yoghurt-honey mixture into the algin bath, allowing spheres to form. Leave for 30 seconds. Remove the spheres with the slotted spoon, rinse with still water, drain and soak in syrup until ready to use.

Place a handful of crushed ice on cold plates. Scatter fruit, mint, basil and petals on top. Using the slotted spoon, place three spheres on each plate.  



These spheres can be made with any type of yoghurt.

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