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🍰 Tropical Coconut Jelly with Fruit Salad and Brittle

292 kcal · 30 min · 4 servings

Ingredients

• 5 sheets white gelatin
• 5 g ginger (1 piece)
• 0.5 lime
• 250 ml unsweetened coconut milk (9 % fat)
• 270 ml milk (1.5 % fat)
• liquid sweetener (to taste)
• 3 mandarins
• 100 g physalis
• 2 kiwis
• 1 sachet saffron
• 30 g pistachio kernels (2 tbsp)
• 40 g brown cane sugar (2 tbsp)
• 20 g coconut flakes (3 tbsp)
• 1 pinch ground cardamom
• 1 sprig mint

Instructions

1. 1. Soak the gelatin in cold water for 10 minutes.
2. 2. Peel the ginger and cut it into coarse cubes.
3. 3. Rinse half the lime with hot water and dry it.
4. 4. Peel the lime zest thinly with a vegetable peeler.
5. 5. Put coconut milk, 250 ml milk, the ginger, and the lime zest into a pot.
6. 6. Bring the mixture to a boil.
7. 7. Let the mixture simmer uncovered on low heat for 5 minutes.
8. 8. Remove the pot from the heat.
9. 9. Squeeze out the gelatin and stir it into the hot liquid with a whisk until dissolved.
10. 10. Season the mixture to taste with sweetener.
11. 11. Rinse four molds (150 ml each) with cold water.
12. 12. Pour the jelly mixture through a tea strainer into the molds.
13. 13. Place the molds in the refrigerator for at least 4 hours until the jelly is set.
14. 14. Peel the mandarins and separate them into segments.
15. 15. Halve the mandarin segments crosswise.
16. 16. Remove the physalis from their husks.
17. 17. Rinse the physalis with hot water and pat them dry.
18. 18. Halve the physalis.
19. 19. Peel the kiwis and cut them into small cubes.
20. 20. Gently mix all the fruits in a bowl.
21. 21. Pour the remaining milk into a cup.
22. 22. Add saffron to the milk and let it steep.
23. 23. Coarsely chop the pistachio kernels.
24. 24. Put sugar and 1 tablespoon of water into a non-stick pan.
25. 25. Melt the sugar over medium heat while stirring.
26. 26. Add coconut flakes, cardamom, pistachios, and the saffron milk.
27. 27. Bring the mixture to a boil and stir until everything is well combined.
28. 28. Remove the pan from the heat.
29. 29. Pour the mixture immediately onto a piece of baking paper.
30. 30. Cover the mixture with a second piece of baking paper.
31. 31. Roll out the mixture thinly and quickly.
32. 32. Let the brittle cool down.
33. 33. Remove the baking paper.
34. 34. Break or cut the brittle into pieces.
35. 35. Wash the mint and shake it dry.
36. 36. Pluck the mint leaves from the stems.
37. 37. Dip the molds briefly in hot water.
38. 38. Carefully loosen the edge of the jelly with a small knife.
39. 39. Turn out the coconut jelly onto a dessert plate.
40. 40. Sprinkle the jelly with the brittle.
41. 41. Arrange the fruit salad next to it.
42. 42. Garnish the dish with mint leaves.
43. 43. Serve the dish.

Nutrition per serving

• kcal: 292
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 27 g