REFRESHING QUINOA, BLUEBERRY, COCONUT LEMONGRASS PUDDING

A feast for the eyes and a celebration of the exotic Far East, this winning dessert is a Chenot favourite. Featuring quinoa as a key ingredient, the traditionally savoury grain is transformed with the addition of juicy blueberries. Served on a bed of coconut and lemongrass pudding that evokes memories of beachfront holidays in Southeast Asia, the flavour combination is your passport to good taste.

Serves 4

INGREDIENTS

Blueberry coulis

500 g blueberries

10 g agave syrup

20 ml cold water

Quinoa and blueberry quenelle

100 g white quinoa

200 ml cold water

80 g blueberry coulis

Coconut and lemongrass sauce

450 ml coconut milk

50 ml rice milk

35 g agave syrup

5 ml fresh lemon juice

25 g lemongrass stalk, peeled to remove the outer layer and ends removed

3 tsp powdered xantham gum

METHOD

1. Cook the quinoa with the water for 12 minutes

2. Set aside to cool

Blueberry coulis

1. Combine the fresh blueberries, agave syrup and cold water in a pan
2. Bring to the boil then leave to simmer for a few minutes until half the original quantity and a honey-like consistency
3. Set aside to cool then pass through a sieve to get a smooth coulis

Coconut and lemongrass sauce

1. Combine the coconut milk, rice milk, agave syrup, lemon juice and the lemongrass stalk in a pan
2. Bring to the boil for several minutes then stir in the xantham gum
3. Set aside to cool
4. Before serving, remove the lemongrass stalk

Quinoa and blueberry coulis

1. Combine the quinoa and blueberry coulis
2. Divide into 4 and shape into quenelles

To serve

1. Pour the coconut and lemongrass sauce into the bottom of the serving plate
2. Place the quinoa and blueberry quenelle on top
3. Decorate with fresh raspberries, strawberries and a sprinkling of coarsely powdered almonds

To your Best Life,

Your Chenot Wellness Team