Persimmon, Champagne and Condensed Milk Jelly Cake
Description
Delicate dessert with persimmon, champagne and condensed milk. Perfect for a festive table.
- Soak gelatin in cold water for 10 minutes until swollen.
- Peel the persimmon and cut into cubes.
- Peel the orange, remove the membranes, and cut the flesh into pieces.
- Break the pomegranate into seeds.
- In a small saucepan, gently heat the coconut milk without boiling.
- Squeeze out half of the gelatin and dissolve in the warm coconut milk, add condensed milk, stir until smooth.
- Pour the milk mixture into molds, filling them one-third full. Refrigerate for 20 minutes until set.
- Gently heat the champagne over low heat without boiling.
- Squeeze out the remaining gelatin and dissolve in the champagne.
- Place persimmon pieces, orange pieces, and pomegranate seeds on the set milk layer.
- Pour the champagne with gelatin over the fruit.
- Refrigerate the dessert for at least 2 hours until fully set.
- Before serving, dip the mold in hot water for a few seconds and invert the cake onto a plate.
337
86 kcal / 100 g
kcal
8.3 g
2.1 g / 100 g
Protein
64.5 g
16.4 g / 100 g
Carbohydrates
5.0 g
1.3 g / 100 g
Fats
2.3 g
0.6 g / 100 g
Ash
9.2 g
2.3 g / 100 g
Fiber
78.5%
Water
44.2 g
11.2 g / 100 g
Sugars
1.3 g
0.3 g / 100 g
Starch
0.04 g
0.01 g / 100 g
Omega-3
0.13 g
0.03 g / 100 g
Omega-6
2.8 g
0.7 g / 100 g
SFA