Coconut jelly
Instructions
To soften the leaves of gelatine in cold water.
Mix the milk with 10 cl of cream, 1 small pot and heating.
Combine the sugar, then add the gelatine to dissolve squeezed and always melt.
Combine the coconut milk, stir and let cool.
Assemble the remaining cream and fold the mixture.
Distribute into cups and garnish with peeled orange wedges to live and serve.
Ingredients and dosing for 4 persons
- 20 cl of milk
- 40 cl of creme fraiche
- 50 g of sugar
- 50 g of grated coconut
- 4 g of gelatine leaves
- 1/2 orange