Coconut mousse loves kiwi pulp
- Coconut mousse: stir the Qimiq until smooth, then add the yogurt, desiccated coconut, sugar, coconut syrup, coconut liqueur and lemon juice to taste and stir well. Put the mousse in the fridge for a few hours (preferably overnight).
- Kiwi pulp: Peel 5 kiwis, cut into pieces and puree with vanilla sugar and sugar in a blender, sweeten to taste.
- Decoration: Peel the rest of the kiwi (preferably the sweetest) and cut into 5-6 mm thick slices, cut out hearts with a heart-shaped cookie cutter. Sprinkle the plate with cocoa powder, arrange the mousse in cam shape with the kiwi pulp and pour a chocolate heart onto a splash of whipped cream.