Coconut and lime cream with blueberry topping

For 4 people
  • 6 sheet gelatine
  • 1 dose (s) (400 ml) Coconut milk
  • 100 g Sugar
  • grated zest of 1 lime
  • squeezed juice of 2 limes (approx. 80 ml)
  • 250 g whipped cream
  • 300 g frozen blueberries
  • 1 packet vanillin- Sugar
  • Lime slices
25 minutes
light
1.
Soak gelatine in cold water. Mix coconut milk with 60 g sugar, lime zest and juice. Squeeze out the gelatine and dissolve it carefully. Stir some coconut milk into the gelatin, then stir everything into the rest of the coconut milk. Chill
2.
Whip the cream until the coconut milk begins to gel, carefully fold in the cream. Fill into 4 glasses (approx. 300 ml each). Approx. Chill for 2 hours
3.
Approx. Put half of the blueberries in a saucepan 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, distribute the blueberry sauce into the glasses. Decorate with lime slices
4.
Waiting time approx. 2 hours
1 person approx .:
  • 500 kcal
  • 2100 kJ
  • 7 g protein
  • 35 g fat
  • 39 g carbohydrates

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