Blood orange and fresh loquat salad with violet jelly and yogurt foam


by: Barbie Cooking

This is a fresh, colorful salad of fruit that is easy to make — you just need a half—liter (2-cup) siphon (the kind used for whipping cream) to make the foam.


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serves: 4

8 fresh loquats (peeled and put into a bowl of water with a few drops of lemon juice, to keep the color)

8 blood oranges (peeled and separated into segments)

For the violet jelly:

1 teaspoon superfine sugar

9 tablespoon water

violet coloring (optional)

violet essence, to taste

2 g gelatine leaves

For the yogurt foam:

1/3 cup whipping cream

1/2 cup superfine sugar

1 leaf gelatin soaked in water

345 g plain yogurt

0.5 liter (2-cup) siphon (plus 1 charge)

Nutrition Facts
Blood orange and fresh loquat salad with violet jelly and yogurt foam

Servings Per Recipe: 4

Amount per Serving

Calories: 299

  • Total Fat: 4.9 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 16.3 mg
  • Sodium: 74.5 mg
  • Total Carbs: 61 g
  •     Dietary Fiber: 6.7 g
  •     Sugars: 45.2 g
  • Protein: 8 g

how is this calculated?

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1.  T0 make the violet jelly, put the Sugar in a pan with the water and bring to the boil. Take off the heat and add the coloring, if using.

2.  When cold, add the violet essence to taste. Put a little of the mixture into a pan and heat gently. Add the gelatin, let it dissolve, then add to the rest of mixture and stir. Pour into a deep container and put into the fridge for 1 to 2 hours until set.

3.  To make the foam, put the cream and sugar in a pan and heat until the sugar has dissolved. Take off the heat and add the gelatin. When it has dissolved, add to the yogurt and mix together. Pass through a fine sieve, and put into the siphon. Charge and put into the fridge for 2 hours.

4.  Serve in deep plates or bowls: arrange the loquats and blood orange segments around the outside, with a square of jelly in the center and the foam on top.

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