We all know that kombucha is not only delicious, but also a healthy substitute for lemonade. This fermented tea drink is an excellent source of probiotics. But have you ever tried kombucha caramel? It is out of this world! A few simple ingredients and the result is a rich, sumptuous and spectacular dessert.
PRODUCTS NEEDED:
- 2 pears;
- 2 bottles of SUN365 Kombucha with Melissa;
- 500 g low-fat ricotta;
- 4 tablespoons natural yoghurt;
- 1 tablespoon sugar;
- Handful of chopped roasted hazelnuts.
DIRECTIONS:
- Wash, peel, halve and remove the seeds from the pears.
- Place the pears in a saucepan, add 2 bottles of kombucha and cook over a medium heat for about 20 minutes.
- Remove the pears and set aside. Continue to cook the kombucha syrup over a high heat until it is well reduced, thickened and caramel-like (about 30 minutes). Set aside.
- Place the ricotta, yoghurt and sugar in a bowl. Whisk everything well until the cream is smooth.
- Place a couple of spoonfuls of ricotta cream and half a pear on a plate, drizzle with a spoonful of kombucha caramel and sprinkle with chopped hazelnuts.