Coconut Gelatin
Fresh exotic fruits bring a lot of vitamin C into the culinary game; grated coconut and pistachios also provide minerals.
Vegetarians and vegans can easily replace the white gelatine with purely vegetable agar-agar.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 5 sheets white gelatin
- 1 pc fresh ginger (5 grams)
- ½ Lime
- 250 milliliters unsweetened Coconut milk (9% fat)
- 270 milliliters
- liquid Sweetener (at will)
- 3 Mandarin orange
- 100 grams Cape gooseberries
- 2 Kiwi
- 1 sm can Saffron
- 2 Tbsps Shelled pistachio (about 30 grams)
- 2 Tbsps brown cane sugar (about 40 grams)
- 3 Tbsps Shredded coconut (about 20 grams)
- 1 generous pinch ground Cardamom
- 1 stalk mint
Preparation steps
Soak gelatin in cold water for 10 minutes. Meanwhile, peel and coarsely chop the ginger root.
Rinse the half lime with hot water, pat dry and zest the colored portion of the peel in fine strips.
Add coconut milk and 250 ml (approximately 8 1/2 ounces) milk, ginger and lime zest to a pot and bring to a boil. Reduce heat to low and simmer for another 5 minutes.
Remove pot from heat, and dissolve gelatin into the hot liquid using a whisk to stir it in completely. Season to taste with sweetener.
Rinse 4 mold (about 150 ml) (approximately 5 ounces) with cold water. Pour gelatin mixture through a sieve into molds. Allow to set in refrigerator for at least 4 hours.
Meanwhile, peel mandarin oranges, divide into segments and cut segments in half diagonally.
Remove gooseberries from hulls, rinse with hot water, pat dry and halve. Peel kiwis and dice into small pieces. In a bowl, gently combine all fruit.
Pour the remaining milk into a cup, add saffron and allow to soak. Meanwhile, coarsely chop the pistachios.
Melt sugar and 1 tablespoon water in a non-stick pan over medium heat while stirring.
Combine shredded coconut, cardamom, pistachio and saffron milk in a pot. Bring to a boil and stir until all ingredients are thoroughly incorporated. Remove from heat and immediately pour onto a sheet of parchment paper.
Cover with a second piece of parchment paper and use a rolling pin to quickly flatten mixture into a thin layer. Allow to cool, peel away the parchment paper and cut or break the nougat into pieces. Rinse mint leaves and shake dry.
To serve, place molds in hot water briefly. Using a small knife, gently loosen the edges of the gelatin.
Invert molds onto dessert plates to release gelatin and top with brittle. Garnish fruit salad with mint leaves and serve with the gelatins.