Mandarin dessert with coconut sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak the gelatine. Squeeze 11 mandarins (yields approx. 600 ml), peel the rest. Squeeze lemon. Cut each fruit into about 4 slices. Squeeze lemon. Boil up sugar, tangerine and lemon juice. Squeeze gelatine and dissolve in the hot juice.

2. 2

   Divide the juice and 4 slices of tangerine into 4 dessert glasses, put in a cool place (at least 2 hours) until the juice starts to gel. Spread the remaining mandarin slices on the jelly and let it cool down for another 1-2 hours. For the sauce, bring 100 g of grated coconut, cream and milk to the boil, then allow to cool. Then pour through a fine sieve, squeeze the grated coconut vigorously. Season coconut cream with sugar. Roast the rest of the grated coconut in a pan without fat, turning until golden and sprinkle over the coconut cream.

3. 3

   Bowl + glass: Kosta Boda

Nutrition Facts

KCAL
430 kcal

CARBS
33 g

FATS
34 g

PROTEINS
8 g