Acai breakfast bowl

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Kickstart your day with Marcello Tully’s hearty acai berry breakfast bowl recipe. Acai berries have a wonderful tart flavour and are packed with antioxidants. To ensure the breakfast bowl is refreshingly chilled, Marcello freezes the acai berry purée before blending.

First published in 2016
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Ingredients

Metric

Imperial

Acai breakfast bowl

  • 200g of acai berry purée, frozen
  • 1 banana
  • 2 tbsp of honey
  • 2 tbsp of orange juice, (optional, to thin the berry purée)
  • granola

Equipment

  • Blender

Method

1
Cut the banana in half lengthways and place half in a blender along with the frozen acai berry purée and honey. Blitz until smooth, adding a little orange juice to adjust the consistency as desired
2
Pour the acai mixture into a bowl and slice the remaining banana on top. Sprinkle with the granola and serve
First published in 2016
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When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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