Coconut Cloud Dessert

sobremesa nuvem de coco
sobremesa nuvem de coco

Ingredients:

  • 12 tablespoons powdered milk
  • 1 envelope unflavored gelatin powder (12g)
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon zest
  • 1 grated dry coconut

Instructions:

  1. In 1 and 1/2 cups water, dissolve the powdered milk and mix. Place in the refrigerator for about 2 hours.
  2. Dissolve the gelatin in 1/2 cup cold water and place in a bain-marie until it melts. Once the gelatin has melted, add the sugar and beat in a mixer for about 10 minutes or until it doubles in size. Add the grated lemon zest and set aside in a bowl.
  3. Beat the powdered milk in a mixer until fluffy. Add the dissolved gelatin little by little and mix.
  4. Place the mixture in a wet central hole pudding mold and refrigerate for about 4 hours.
  5. Remove the mold from the refrigerator and unmold the cloud.
  6. Hydrate the grated coconut in about 1/2 cup water. Cover the cloud with the hydrated coconut. Serve.

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