Feijoa mousse with coconut milk
Lenten dessert recipe from the restaurant menu.
Ingredients
Servings 1- feijoa mousse - 120 g (coconut milk - 300 g, feijoa jam - 210 g, Yuzu juice - 8 ml)
- feijoa jam - 20 g
- kiwi - 30 g
- leaf mint - 2 g
- puffed rice - 1 g
- pumpkin chips - 2 g (peeled pumpkin - 110 g, ground cinnamon - 5 g)
- compote pear - 15 g
Cooking
Step 1
How to prepare the dessert: put all the ingredients in layers in a bowl, at the bottom of the pear and kiwi, jam, and then feijoa mousse.
Step 2
How to cook pumpkin chips: Sprinkle thinly sliced pumpkin with ground cinnamon and put in the oven for 6 hours at a temp. 60 degrees.
Step 3
How to prepare the mousse: mix all the ingredients and beat in a siphon (or in a blender if there is no siphon).