Blueberry Foam

For the blueberry foam, wash the blueberries, roll 80 g in granulated sugar and let dry. Puree remaining blueberries with the curd and coconut liqueur, add sugar to taste.

Prepare instant gelatin according to package directions and fold into curd mixture. Divide into 6 glasses, chill for about 1 hour and then serve garnished with the sugar blueberries.

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