Peach cold dish with coconut noodles

Name: Peach cold dish with coconut noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 40 g Coconut flake; 250 ml Milk; 50 g Whipped cream; 25 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 100 g Durum wheat semolina; 1 egg (size M); 1 can(s) (850 ml) Peaches; 3 TABLESPOONS Lemon juice; 400 ml white grape juice; 7-10 Tbsp Mint

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

40 g Coconut flake
250 ml Milk
50 g Whipped cream
25 g Sugar
1 pinch Salt
1 package Vanillin sugar
100 g Durum wheat semolina
1 egg (size M)
1 can(s) (850 ml) Peaches
3 TABLESPOONS Lemon juice
400 ml white grape juice
7-10 Tbsp Mint

Directions

1
Roast the grated coconut in a pan without fat while turning it golden yellow. Bring milk, cream, sugar, salt and vanillin sugar to the boil. Sprinkle in semolina and bring to the boil while stirring. Let it swell for 1-2 minutes at low heat. In the meantime whisk the egg with a fork. Stir into the semolina. Form 12 cams with two teaspoons (dip in cold water in between) and turn them into the roasted coconut flakes.
2
Put aside. Pour the peaches into a sieve, finely dice one half of the peaches. Roughly dice the rest of the peach halves, place them in a high mixing bowl with the peach juice and puree with a hand blender. Stir in lemon juice and grape juice. Arrange in plates with three coconut gnocchi each. Sprinkle with remaining grated coconut and serve decorated with mint as desired