Coco cotta with blueberries Delicious Place

Blueberry layer:

• 400 ml Light coconut milk 11% Kara
• 60 ml of cream 30%
• 2 tablespoons of sugar
• 13 g gelatin + 2 tablespoons water
• 200 g blueberries

Cream and lemon layer:

• 100 ml Light coconut milk 11% Kara
• 80 ml of cream 30%
• 1 tablespoon of sugar
• 6 g gelatin + 1 tablespoon water
• grated peel of 1 lemon

Accessories:

• a handful of blueberries
• mint or lemon balm for decoration

Blueberry layer:

Pour cold water over the gelatin in a glass. Pour the coconut milk and cream into a saucepan, add the sugar, and heat until almost boiling. Remove from the heat and add the soaked gelatin, stirring until dissolved. Add the blueberries and blend. Pour the mixture into 3 or 4 small glasses and, once cooled, refrigerate for 3 hours.

Cream and lemon layer:

Pour cold water over the gelatin in a glass. Heat the coconut milk, cream, sugar, and lemon zest until almost boiling. Remove from the heat and add the soaked gelatin, stirring until dissolved. Let cool and pour over the hardened blueberry layer. Add a few whole blueberries and refrigerate for at least 5 hours.