![](https://image.vietnamnews.vn/uploadvnnews/Article/2024/8/29/370699_4939877946860789_0901-FOOD.jpg)
![](https://image.vietnamnews.vn/uploadvnnews/Article/2024/9/8/372852_4949882269319923_ha.jpg)
On this sweet month, indulge yourself in the sugary combination of plants and fruits with this recipe. Cheers!
Blueberry and Coconut Mousse |
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
![]() |
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.