Coconut-lime cream with blueberry topping

Name: Coconut-lime cream with blueberry topping
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 sheets Gelatine; 1 can(s) (400 ml) Coconut milk; 100 g Sugar; 7-10 Tbsp grated peel of 1 lime; 7-10 Tbsp squeezed juice of 2 limes (approx. 80 ml); 250 g Whipped cream; 300 g frozen blueberries; 1 package Vanillin sugar; 7-10 Tbsp Slices of lime

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 sheets Gelatine
1 can(s) (400 ml) Coconut milk
100 g Sugar
7-10 Tbsp grated peel of 1 lime
7-10 Tbsp squeezed juice of 2 limes (approx. 80 ml)
250 g Whipped cream
300 g frozen blueberries
1 package Vanillin sugar
7-10 Tbsp Slices of lime

Directions

1
Soak gelatine in cold water. Mix coconut milk with 60 g sugar, lime zest and juice. Squeeze gelatine well, dissolve carefully. Stir a little coconut milk into the gelatine, then stir everything into the rest of the coconut milk. Put it in a cold place
2
Whip the cream until stiff, when the coconut milk starts to gel, carefully fold in the cream. Pour into 4 glasses (each containing approx. 300 ml). Chill for about 2 hours
3
Put about half of the blueberries in a pot with 40 g sugar and vanillin sugar, heat while stirring until the berries are thawed. Bring to the boil once, remove from the heat and stir in the remaining blueberries. Just before serving, pour blueberry sauce into the glasses. Decorate with slices of lime
4
waiting time approx. 2 hours