Hospitality Academy

Blueberry Cream

Blueberry Cream

Total: 1 hrs

Nutritional Value / Person:

Calories: 417 kcal Fat: 31g Carbohydrates: 29g Protein: 7g

  • Lactose Free
  • Vegan
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Blueberry Cream


Total: 1 hrs Ι Active: 20 mins

Nutritional Value / Person: 

Calories: 417 kcal
Fat: 31g
Carbohydrates: 29g
Protein: 7g

Blueberry Cream

Blueberry cream could be considered one of the instant-classic-desserts that you get introduced to by a friend who makes fun of you for being oblivious to its existence up to this point. Well now you can become that obnoxious all-knowing friend and serve others a dish that is ironically best served cold, just like revenge.

Bob Kirsch

Nationality: Belgium
Profession: Movement Technologist
Favorite Dish: Papa John’s Pizza
Awards: /

Total Time

1 hrs

Active Time

20 mins


4 portions

Calories / Portion

417 kcal

  • 200g blueberries
  • 5tbsp white almond cream
  • 2tbsp maple syrup
  • 1tsp vanilla paste
  • 1tbsp lemon juice
  • a little salt
  • 50g raspberries
  • 2tbsp raspberry jam
  • 400ml coconut milk
    (put in the fridge overnight to cool)
  • 4tsp granola
  • 50g blueberries
    For topping
How To
  • 1
    For the cream:
    Blend all the ingredients in a blender until the mass is smooth. Pour the cream into 4 pots, cover and put in the fridge for min. 30 mins. Puree the raspberries with the jam and cover the cream pots with the jelly mass.
  • 2
    For the whipped coconut cream:
    Remove hard part of the milk and whisk until frothy. Then divide the whipped cream between the 4 pots and put on top of the pureed raspberry-jam mix. Refrigerate for another 30 mins.
  • 3
    For the toppings:
    Scatter the granola and berries on top of the pots and serve immediately.

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