Friday, October 18 2019

VietNamNews

Blueberry and Coconut Mousse

Update: February, 03/2019 - 07:00
Blueberry and Coconut Mousse
Viet Nam News

with Chef Patrick Ho at Fortuna Hanoi Hotel

On this sweet month, indulge yourself in the sugary combination of plants and fruits with this recipe. Cheers!

Ingredients: serves 4‒6

  • 1 cup fresh blueberries plus extra for serving
  • 1/2 cup coconut sugar
  • A pinch of sea salt
  • 270ml coconut cream
  • 1/2 tsp gelatine powder, dissolved in 1/4 cup of hot water
  • Optional – coconut flakes for serving
    Chef Patrick Ho

     

Method:

‒ Add blueberries, coconut sugar and sea salt to a small saucepan on low heat. Mash the blueberries with the sugar and cook for 10-15 minutes until the blueberries soften.

‒ Next, add the blueberry mixture, coconut cream and dissolved gelatine powder to the blender and blend until smooth. Spoon mixture into your bowls/ramekins/glasses and place into the refrigerator to set (approximately 1 hour)

‒ Serve with the extra blueberries and coconut flakes (if using).

You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn |fortuna.vn.  

 

 

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