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Gorilla Health

Recipes

Bowls, smoothies and soft serve with fixed portions and a predictable price per serving.

  • Açaí bowl with berries, granola and an edible flower

    Classic açaí bowl

    5 min1 servingCafé

    INGREDIENTS

    • 2 pouches classic açaí purée (100 g each)
    • 1 ripe banana
    • 100 ml water or apple juice
    • Granola and fresh fruit to top

    METHOD

    1. 1Put the açaí, banana and liquid in the blender.
    2. 2Blend to a thick, creamy consistency.
    3. 3Spoon into a deep bowl.
    4. 4Top with granola and fruit in neat rows.

    SERVING SUGGESTION FOR BUSINESSESServe with toppings in small bowls at the table so guests can choose for themselves.

  • Creamy blended açaí

    Açaí smoothie for the lunch counter

    5 min1 servingCanteen

    INGREDIENTS

    • 2 pouches classic açaí purée (100 g each)
    • 1 banana
    • 200 ml water or juice
    • 1 handful of frozen berries

    METHOD

    1. 1Put all the ingredients in the blender.
    2. 2Blend until completely smooth.
    3. 3Pour into takeaway cups with lids and straws.

    SERVING SUGGESTION FOR BUSINESSESBlend in larger batches and keep them in the fridge by the lunch counter, so they are easy to grab on the way out of the canteen.

  • Açaí soft serve in a clear cup held in a hand

    Açaí soft serve as a dessert

    2 minContinuous serviceRestaurant

    INGREDIENTS

    • Soft-serve sorbet
    • Dessert glasses or bowls
    • Topping of your choice

    METHOD

    1. 1Pour the sorbet into the soft-serve machine.
    2. 2Run the machine on its standard programme.
    3. 3Serve in dessert glasses and top with crushed nut brittle or fresh berries, for example.

    SERVING SUGGESTION FOR BUSINESSESA dark, creamy dessert on the menu, ready in seconds, even when the kitchen is busy.

  • Açaí bowl with mango, blueberries, granola and coconut held in a hand

    Açaí bowls for the breakfast buffet

    10 min4 servingsHotel

    INGREDIENTS

    • 8 pouches classic açaí purée (100 g each)
    • 4 bananas
    • 400 ml water or juice
    • Granola, fruit and coconut to top

    METHOD

    1. 1Blend the açaí, bananas and liquid in batches.
    2. 2Divide between bowls or glasses.
    3. 3Set out the toppings in separate bowls on the buffet.

    SERVING SUGGESTION FOR BUSINESSESPresent in glasses on the buffet with the toppings alongside, so they are easy to top up.

  • Açaí frosty in a cup with a straw, with a dumbbell and a towel in the background

    Açaí frosty for the gym bar

    3 min1 servingGym

    INGREDIENTS

    • 2 pouches classic açaí purée (100 g each)
    • 1 banana
    • 200 ml cold milk or oat drink
    • Ice cubes

    METHOD

    1. 1Put the açaí, banana, liquid and ice in the blender.
    2. 2Blend to a thick, creamy consistency.
    3. 3Pour into a tall glass and serve straight away.

    SERVING SUGGESTION FOR BUSINESSESKeep pouches chilled at the blender station so a frosty can be made in seconds when the gym bar is busy.

  • Cinnamon rolls with a dark açaí filling in muffin cases

    Açaí cinnamon rolls

    2½ hours16 piecesBakery

    INGREDIENTS

    • 2 pouches classic açaí purée (100 g each), thawed
    • 25 g fresh yeast and 250 ml lukewarm milk
    • 50 g butter, 1 egg and 50 g sugar
    • approx. 450 g plain flour
    • 100 g butter, 100 g soft brown sugar and 2 tsp cinnamon for the filling

    METHOD

    1. 1Cook the açaí with 2 tbsp sugar and 1 tbsp cornflour into a thick filling, then leave to cool.
    2. 2Dissolve the yeast in the milk, knead in the butter, egg, sugar and flour, and leave the dough to rise for 1 hour.
    3. 3Roll out the dough, spread with the butter-sugar filling and dot the açaí filling over it. Roll up tightly, cut into 16 slices and place them in muffin cases.
    4. 4Leave to prove for 30 min, then bake at 200 °C for 12–15 min until the tops are caramelised.

    SERVING SUGGESTION FOR BUSINESSESBake in the morning and put the warm rolls out at eight. The smell does the selling.

  • Spoon with mozzarella, pesto and tomato, with a dark dressing being poured over from a bottle

    Açaí vinaigrette

    5 min4 servingsRestaurant

    INGREDIENTS

    • 1 pouch classic açaí purée (100 g), thawed
    • 3 tbsp olive oil
    • 1 tbsp cider vinegar or white balsamic
    • 1 tsp Dijon mustard and 1 tsp honey
    • Salt and freshly ground pepper

    METHOD

    1. 1Put the açaí, vinegar, mustard and honey in a bowl.
    2. 2Whisk in the oil a little at a time until the dressing is glossy and emulsified.
    3. 3Season with salt and pepper.
    4. 4Drizzle over just before serving.

    SERVING SUGGESTION FOR BUSINESSESServe with a salad of roasted beetroot, goat's cheese and toasted hazelnuts, or with smoked duck. The deep purple colour makes the plate look stunning.

  • Purple açaí hummus in a ceramic bowl with olive oil and toasted pumpkin seeds, next to toasted sourdough and vegetable sticks

    Purple açaí hummus

    10 min4 servingsCafé

    INGREDIENTS

    • 1 pouch classic açaí purée (100 g), thawed
    • 1 tin chickpeas, drained
    • 2 tbsp tahini and the juice of ½ lemon
    • 1 garlic clove and 2 tbsp olive oil
    • Salt, cumin and toasted pumpkin seeds

    METHOD

    1. 1Blend the chickpeas, tahini, lemon juice and garlic.
    2. 2Add the açaí and olive oil and blend to a smooth, purple cream.
    3. 3Season with salt and cumin.
    4. 4Finish with a drizzle of oil and pumpkin seeds.

    SERVING SUGGESTION FOR BUSINESSESServe with toasted sourdough or vegetable sticks as a snack or as part of a plated dish.

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