Graptopetalum Paraguayense is a beautiful succulent friendly to all kinds of environments. They are the drop-shaped leaves of a special succulent, originating from Africa, tastes like cucumber, so fresh, juicy and delicious!
Combine them with bananas, green grapes or with sour ingredients such as rhubarb. For the best taste combination, balance the with sweet ingredients.
The natural capacity of storing moisture allows a chef to upload various flavours to the succulent leaf.You can grown your own edible succulent. Just put a leaf in the water for a week and you will see the tails soon.
Preperation – 15 minutes , Quantity – 2 person
3 ripe frozen bananas
3 leaves of graptopetalum succulent
100 ml coconut milk
1 tbsp coconut butter (optional)
1/8 tsp cardamom powder
1/8 tsp nutmeg
1 tsp butterfly pea flower powder
1 tsp maple syrup
2 leaves succulent to decorate
30 g raw dark chocolate
1. Place frozen bananas, 2 succulent leaves, coconut milk, cardamom powder, nutmeg and maple syrup in the blender. Blend until smooth.
2. Scoop a ball from the mixture to your bowl.
3. Then add butterfly pea flower, blend again. Scoop two balls from the nicecream, add to your bowl.
4. Melt the raw dark chocolate over water bath using a infrared thermometer to keep it around 42 C.
5. Dip half of the succulent in the chocolate. Place to a parchment paper. Let it cool for 20-25 minutes in the fridge.
5. When cooled, place on top of your bowl. Dust some edible gold powder for a luxury look if desired. Serve immediately!
Notes: Aloe vera can be used in the place of succulent.