This is a dessert really the easiest to prepare. And the result is surprising. For me it is the family of perfect sweet to be prepared: it asks for few ingredients, it is not for anything complicated, not excessively caloric and it is possible [on the contrary it is necessary] to prepare in advance. If we have guests to dinner or for dinner we can prepare it the preceding day and for the occasion add only the fresh fruit for the decoration.

There is above all perfect for the one who has not even time not even wish to pass hours and hours in kitchen, or the one who is not particularly provided between the stoves.

The coco milk gives an exotic taste while the raspberries present a delicious intense red colour and the just tastes contrast.

Ingredients for 4 persons:

For the pudding to the coco:

  • 200 ml of coco milk
  • 200 ml of fresh cream of kitchen
  • 1 sugar spoon
  • 2 sheets of glue of fish

For the raspberries coulis:

  • 2 small basins of fresh raspberries
  • juice of half a lemon
  • 1 sugar spoon

Procedure for the pudding:

To soak the leaves of glue of fish in cold water for about 10 minutes. In the meantime to lead to ebullition the milk of coco, the cream and the sugar spoon. When it reaches the boil to extinguish the flame, to squeeze well the fish glue and to add, mixing well in order that it releases itself.

To pour in 4 transparent dessert bowls and to leave it to arrive at room temperature. To lead in refrigerator.

Procedure for the raspberries coulis:

To cook to sweet fire the raspberries with the sugar and the lemon, until it is thickened. Lascire to warm up and to pour delicately on the pudding after it will have been a little thickened [you wait at least 3 or 4 hours].

To obtain the just consistency it is still necessary to wait some hours, better if left in refrigerator the preceding day.

To decorate the cup I have used curls of fresh coco, extracted by the potato peeler. I take a whole coco, perforate one of the "eyes" of the coco walnut and draw road all the water. The whole coco is put in oven to 250th for some minutes. One will crack singly and will be the easiest to extract the pulp it. Fresh, crisp, bright with his beautiful white white colour.

Coconut and raspberries pudding

Ingredients for 4 persons to prelooks the coconut pudding:

  • 200 ml of coconut milk
  • 200 ml fresh cream
  • 1 tablespoon sugar
  • 2 sheets of gelatine sheets/leaves

Ingredients to prelooks the raspberries "coulis":

  • 2 punnets of fresh raspberries [350 gms]
  • half lemon juice
  • 1 tablespoon sugar

Procedures for the pudding:

Soak the gelatine sheets in cold water closet for approximately 10 minutes. In the meantime, bring to boil the coconut milk, together with the cream and sugar. Ounces at boiling point, turn off flame, drain the gelatine and stir until it all dissolves.

Pour into 4 transparent dessert bowls and leave to reach cool, at room temperatures. Ounces cooled off, place into the fridge.

Procedures for the raspberries coulis:

Cook the raspberries with sugar and lemon, until it thickens. Off Leave to cool, and pour gently on the pudding, ounces it has thickened [best to leave it for at least 3 now 4 hours].

In order to obtain the right consistency, best leave it to few hours, better still if you leave it in the fridge the day before.

Decorated To the bowl, The used coconut curls, which you can make by shaving the coconut flesh with to pruned peeler. The use to whole coconut, break into one of the "eyes" and empty the water closet from within. Place the entire coconut in the oven at 250th C for to few minutes. It will crack by itself, thus easy enough to gain its flesh. Fresh and crisp, bright with its candid white colour.

 

Pudim of Coco and Framboezas

Ingredientes drives or coco Pudim:

  • 200 ml de leite of coco
  • 200 ml de cream de leite com soro
  • 1 colher de makes drowsy de açùcar
  • 2 folhas de neutral gelatine

Ingredientes drives to coulis de framboesas [pode ser de morangos também]

  • 500 g de framboesas ou morangos
  • juice of half limao
  • 1 tablespoon sugar

To make coconut pudding:

Leave the gelatin leaves soak in cold water. In the meantime, heat the coconut milk and sour cream with the sugar. When it starts to boil turn off the heat and add the squeezed gelatin, taking out the excess water. Mix well until completely dissolved gelatin.

Divide into 4 transparent bowls, let cool. Take it in the fridge. As this prepares the coulis of raspberries [or strawberries]:

To make the coulis of raspberries [or strawberries]:

Cook, boiling over slow heat the raspberries or strawberries cut into pieces, with the lime juice and the spoon ful of sugar, until thickened. Allow to cool a little before putting in the bowls with the coconut pudding [wait at least 3 or 4 ors]. 

Put the pudding back in the fridge and wait a few more hours. The ideal is to wait for the next day and decorate with the fresh fruits and coconut caracans just before serving.

To decorate the bowl I used fresh coconut shells, made with the potato peeler. I take a whole coconut, puncture one of the coconut's eyes and take out all the water. I put the whole coconut in the oven very hot and leave a few minutes.  It will crack itself and thus it will be easy to extract the pulp. Fresh, crispy, luminous, with its beautiful white and candida color. 

 


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