Feijoa mousse with coconut milk

Description

Lenten dessert recipe from the restaurant menu.

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).

Ingredients

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

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