Cactus Flower Blossom Fusion Delight

Allergens

Dairy, Gluten-Free, Nut-Free, Soy-Free

Ingredients

• 1. 1 cup prickly pear puree 2. 1 cup coconut milk 3. 4 oz white chocolate, chopped 4. 1 tsp vanilla extract 5. 1/2 cup granulated sugar 6. 3 tbsp cornstarch 7. 1/4 tsp salt 8. 2 cups heavy cream

Instructions

1. In a saucepan, combine prickly pear puree, coconut milk, white chocolate, and vanilla extract. Heat over medium low heat until the white chocolate has melted and the mixture is smooth.
2. In a separate bowl, whisk together sugar, cornstarch, and salt. Gradually add this mixture to the saucepan, stirring continuously until the pudding thickens. Remove from heat and let it cool completely.
3. In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the cooled prickly pear coconut pudding.
4. Divide the mousse evenly among 4 dessert glasses or ramekins, smoothing the tops. Cover and refrigerate for at least 4 hours, or until set.

Chef’s Insight

The combination of prickly pear and coconut creates a tropical twist on a classic dessert.

Notes

This dessert is best served chilled.