Ingredients:

• 1 tablespoon of Juçaí sorbet
• Seasonal fruits (cut into cubes)
• 1 portion of granola
• 2 cups of Greek yogurt

Steps:

Mix the Juçaí sorbet with the yogurt in a bowl. In the verrine, layer this mixture with the granola and the fruits. Add the mixture first, then the other ingredients.

Ingredients:

• 200 ml of Juçaí (any flavor)
• 1 passion fruit pulp
• 1 lemon
• 1 piece of ginger
• 1 cup of coconut water – (the amount of water varies depending on the consistency of the Juçaí)

Steps:

Let the Juçaí jar thaw for about 10 minutes at room temperature. Place all the ingredients in a blender and blend until smooth.

Ingredients:

• 200 ml of Juçaí (any flavor)
• 1 cooked beet
• 20 g of whey protein
• 1 cup of coconut water – (the amount of water varies depending on the consistency of the Juçaí)
• 1 piece of ginger

Steps:

Let the Juçaí jar thaw for about 10 minutes at room temperature. Place all the ingredients in a blender and blend until smooth.

Ingredients:

• 200 ml of Juçaí (any flavor)
• 1 cup of Greek yogurt
• 1 portion of strawberry
• 1 tablespoon of oatmeal
• 1 cup of coconut water – (The amount of water varies depending on the consistency of the Juçaí)

Steps:

Let the Juçaí jar thaw for about 10 minutes at room temperature. Place all the ingredients in a blender and blend until smooth.

Ingredients:

• 200g of wheat flour
• 1 teaspoon of salt
• 3 tablespoons of sugar
• 2 teaspoons of yeast
• 2 eggs
• 3 tablespoons of melted butter
• 125 ml of milk

Steps:

Combine the dry ingredients – flour, salt, baking powder and sugar – in a bowl. In another bowl, combine the liquid ingredients – butter, eggs and milk. Then add all the ingredients and mix well, until the dough is smooth. Then grease the mold and wait for it to heat up to add the dough. When bubbles appear, turn the pancake over. Serve with Juçaí sorbet.

Ingredients:

• 20g of Juçaí sorbet *
• 260 g of natural whole yogurt
• 20g of gelatin powder
• 35g of honey
• 450g heavy cream
• 330g of white chocolate

Steps:

Dilute the gelatin in cold water, heat until completely dissolved and set aside. Heat the yogurt, honey and Juçaí syrup. Turn off the heat and add the white chocolate. Then add the diluted gelatin to the mixture. Finally, add the cream and mix well. Refrigerate this mixture for about 2 hours. When ready to serve, add a layer of Juçaí syrup and finish with ground chestnut.

Ingredients:

• 200 ml of Juçaí
• 1 ripe banana
• ½ packet of colorless gelatin
• 1 mango in pieces
• ½ passion fruit pulp (beaten and drained)
• 1 teaspoon of chopped ginger

Steps:

Let the Juçaí jar thaw for about 10 minutes at room temperature. First, dilute the gelatin in cold water, heat until completely dissolved and set aside. In a blender, put the mixture with the Juçaí and the banana, and refrigerate for at least 8 hours. Meanwhile, mix the rest of the ingredients – the mango, the passion fruit and the ginger – in a blender, and also leave it in the fridge. When ready to serve, place the Juçaï sorbet on the mousse and finish with the granola and chia.

Ingredients:

• 1 jar of Juçaï of 200 ml (any flavor)
• 50 ml of coconut water or natural water
• ½ natural ripe banana (cut into pieces)

Steps:

Let the Juçaí jar thaw for about 10 minutes at room temperature. Then just mix it in a blender with the coconut water and the banana. Serve with the coverage of your choice! We recommend serving with slices of banana, strawberry, blueberry, 1 layer of sunflower seeds and another layer of chia.