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.