Sun-Kissed Citrus Coconut Mousse

Allergens

N/A

Ingredients

• 1. 2 cups unsweetened coconut cream 2. 4 large oranges (preferably blood oranges) 3. 4 large lemons 4. 1/2 cup raw honey 5. 1 tablespoon orange zest 6. 1 tablespoon lemon zest 7. Pinch of sea salt 8. Fresh berries and edible flowers for garnish

Instructions

1. In a large bowl, combine the coconut cream and half of the honey. Whisk until well combined and light, fluffy peaks form. Set aside.
2. Segment the oranges and lemons by cutting off the tops and bottoms, removing any pith and white membranes, and carefully slicing between the segments to release them from the fruit. Reserve the segments and juice them for later use.
3. In a separate bowl, gently fold the orange and lemon segments into the whipped coconut cream mixture, taking care not to overmix and deflate the mousse.
4. Pour the reserved citrus juices into a small saucepan, add the remaining honey, and bring to a simmer over medium heat. Cook for 5 7 minutes until slightly thickened, then remove from heat and allow to cool.
5. Fold the cooled citrus syrup into the mousse mixture, incorporating it evenly. Add a pinch of sea salt and stir gently.
6. Divide the Sun Kissed Citrus Coconut Mousse into six glasses or dessert dishes, smoothing the top with a spoon or spatula. Refrigerate for at least 2 hours or until set.
7. For serving, garnish each mousse with fresh berries and edible flowers, capturing the essence of Mediterranean sunshine in every bite.

Chef’s Insight

For an extra touch, serve with a dollop of whipped coconut cream on top.

Notes

Be sure to use blood oranges for their unique flavor and vibrant color.