Recipes to amaze everyone

An Oriental-inspired recipe, sweet sushi with fruit and maple syrup is a fresh, summery and impactful dessert.

The sweetness of maple syrup filling and colored fruit wrapped in a thin crepe sprinkled with coconut.

An amazing dessert to enjoy eating with chopsticks or hands!

Sweet sushi with fruit and maple syrup

MapleFarm sushi dolce con frutta e sciroppo d'acero

1 hour and 30 minutes + 2 hours rest

Dessert

Medium difficulty

4 servings

Ingredients

For the crepes:

50 g of 00 flour
140 ml of whole milk
1 egg + 1 egg white
1 teaspoon extra virgin olive oil + that for the pan

For the filling:

100 g raspberries
¼ lemon (juice)
80 g (50 ml) of
MapleFarm Pure Maple Syrup – Amber
600 g of cottage cheese
50 g of cornstarch
150 g strawberries
2 kiwis

To decore:

coconut flour

Instructions

Place well-washed raspberries, strained lemon juice and half the maple syrup in a small saucepan. Cook for 10 to 15 minutes, until a puree has formed.
Strain the resulting sauce through a fine-mesh strainer to remove the raspberry seeds and let it cool well.
Drain the cottage cheese well from its whey and mix in the remaining maple syrup. Work the cream with a whisk to remove any lumps.
Divide the cream into two equal-weight parts and color one part with the well-chilled raspberry puree.
Combine 30 g of cornstarch with the pink cream and 20 g with the white cream and mix well until the mixtures are smooth.
Cover the two creams with foil and store in the refrigerator until ready to use.
In a bowl, pour the sifted flour, incorporate the milk by pouring it in slowly and work the mixture with a hand whisk, preventing lumps from forming.
Combine the egg, egg white and oil and whisk again until the batter is smooth, then cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 30 minutes.
Meanwhile, wash and dry the strawberries, removing the stem. Peel and cut the kiwi first into slices about 1 cm thick and then into 4 wedges.
After the batter resting time has elapsed, heat a low-sided nonstick skillet greased with very little oil, pour in a small ladleful of batter at a time, swirling the pan to cover the bottom evenly, then cook the crêpes one minute per side. Proceed until all the batter is used up.
Roll out the crepes on the work surface and place a strip of cream in the center, giving it as cylindrical a shape as possible.
Arrange 4 strawberries per crepe next to the white cream. Place kiwi wedges on the remaining two crêpes to finish with raspberry cream.
Gently roll up without squeezing too tightly. Cut off excess crêpes parts and roll them into candy with clingfilm.
Let rest in the refrigerator for at least 2 hours for them to hold their shape when cutting.
Dip the crêpe rolls in coconut flour, cut them into rounds about 2 cm thick, and serve the sweet sushi well chilled.