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Recipes

Coconut Jelly with Mango Pure and Agar-Agar

Autor 2 Autor 2
22/04/2016 | Updated: 30/04/2020 22/04/2016
Coconut Jelly with Mango Pure and Agar-Agar

6

Ingredientes (para 2 personas):
Gelatina 1/4 l de leche de soja bonsoy de MIMASA. 15 g de coco en polvo. 75 g de azúcar. 2 tiras de agar-agar de MIMASA Zumo de 1/2 limón. 25 g de nata. Puré de mango 1 lata de mango en almíbar.
Preparación:

Calentar en un cazo la leche de soja bonsoy de MIMASA, coco, azúcar y agar-agar de MIMASA. Hervir a fuego muy lento durante 5 minutos, removiendo constantemente. Retirar el cazo del fuego y dejar templar. Añadir el zumo de limón, la nata y mezclar bien. Verter la mezcla en un molde y dejar enfriar en nevera. PURÉ DE MANGO Triturar y colar el mango, para que la salsa quede muy fina. Colocar en una bandeja la gelatina de coco y acompañar con el puré de mango.

Especificaciones

Apto para celíacos
Apto para intolerantes a la lactosa
Apto para alérgicos a frutos secos
Dificultad: fácil Preparación: 10 min Cocción: 7 min
 

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