Lime and coconut mousse with blueberries

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the limes in hot water, rub the peel of 1 lime finely. Cut all limes in half. Put 1 half aside for garnishing. Squeeze the fruit, measure out approx. 80 ml juice.

2. 2

   Mix coconut milk, 3-4 tablespoons sugar, lime zest and juice. Squeeze the gelatine well and eyelet it at mild heat aufl Stir 4-5 tbsp coconut milk into the gelatine. Stir this into the remaining coconut milk and chill.

3. 3

   Whip the cream until stiff and allow the vanilla sugar to trickle in. When the coconut milk begins to gel, fold in the cream. Divide the lime-coconut mixture into four glasses (each containing approx. 300 ml) and chill for approx. 4 hours.

4. 4

   Clean, wash and drain the blueberries well. Mix with 2 tablespoons of sugar. Bring half the berries and 5 tbsp. water to the boil while stirring. Stir in the rest of the blueberries and let cool down.

5. 5

   To serve, spread blueberries on the mousse. Cut the lime half into thin slices. Decorate dessert with it.

Nutrition Facts

KCAL
430 kcal

CARBS
28 g

FATS
31 g

PROTEINS
7 g