Love-Struck Coconut Mango Sorbet with Raspberry Mousse

Ingredients

• 125 g coconut milk
• 200 g mango flesh
• 1 tbsp Lemon Juice
• 1 packet vanilla sugar
• 80 g whipped cream
• 4 strips coconut meat (as thinly sliced as possible)
• 250 g raspberries
• 10 ml raspberry liqueur
• 1 tsp powdered sugar
• 0.5 tsp cornstarch (for binding)

Instructions

1. 1.

   Whip the cream until stiff peaks form. Cut mango flesh into pieces and blend with coconut milk, lemon juice and vanilla sugar until smooth. Fold in the whipped cream. Divide the mixture into 4 heart-shaped molds (about 120 ml each) and freeze solid. To serve, pour the parfaits onto plates and garnish with coconut strips.

2. 2.

   Mix raspberries with powdered sugar and gently warm. Puree the fruit, strain through a sieve, and reheat. If desired, thicken with a little cornstarch dissolved in cold water. Season with raspberry liqueur. Serve lukewarm over the sorbet.