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Mousse

Coulis

Serve

  • Coconut, toasted 100 g
  • Dark Chocolate 50 g
  • Raspberries, freeze dried 100 g
  1. Mousse

    • Place milk, KNORR Coconut Milk Powder and CARTE D’OR Chocolate Mousse Dessert Mix into a mixing bowl and beat for five minutes. Pour into a tray in approx. 2 cm thick layer and freeze until set.
  2. Coulis

    • Drain the cherries and combine the cherry juice and sugar, cook until slightly thickened.
    • Stir in the KNORR Lime Powder and pour over cherries, store for use.
  3. Serve

    • Cut the frozen mousse into squares. Place on top of cherries with some syrup. Sprinkle plate with freeze dried raspberries (fresh raspberries can be used) and combined chocolate and coconut.
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