Store coconut cream in the fridge overnight, then skim off the cream the next morning and beat it with 5 cl of GIMBER until fluffy.
Peel the strawberries and cut them into quarters. Then put the destemmed redcurrants, blueberries, raspberries and blackberries in a bowl.
Add the remaining GIMBER plus the zest and juice of the lime to the mixed berries, gently mix everything together.
Spoon the fruit mixture into 4 glasses or bowls, drizzle with the coconut cream, and garnish with lime zest for a finishing touch.
N°1 Original
N°2 Brut
S°1 Sweet Lilly
