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.

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

Preparation:

• Cook the quinoa with the water for 12 minutes
• Set aside to cool

Blueberry coulis

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

Coconut and lemongrass sauce

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

Quinoa and blueberry coulis

• Combine the quinoa and blueberry coulis
• Divide into 4 and shape into quenelles

To serve

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