White eat with coconut and saffron
Ingredients (for 6 people)
50 cl of coconut milk (1 standard box)
15 cl sweetened condensed milk
1 or 2 doses of saffron (according to the taste and the means)
1 pinch of salt
2 sheets of gelatin
Preparation
Let the gelatine soften for 15 minutes in a bowl of water.
In a saucepan, mix the coconut milk, the condensed milk and the saffron.
Mix without whipping and bring to a boil.
Turn off the heat and stir in the drained gelatin. Mix until dissolved.
Pour into ramekins with a rounded bottom. Let cool at room temperature before storing for 2 hours, or better overnight.
Serve as is or turn out and serve with a small pan-framed coconut dome and exotic fruits.
Tip: these desserts can be kept up to 1 week cool.
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