Coconut Gelée

Ingredients

• 5 sheets of 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 tin saffron
• 30 g pistachio nuts (2 tbsp)
• 40 g brown cane sugar (2 tbsp)
• 20 g coconut flakes (3 tbsp)
• 1 tsp ground cardamom
• 1 sprig mint

Instructions

1. 1.

   Soak gelatin in cold water for 10 minutes. Meanwhile, peel and roughly cube the ginger.

2. 2.

   Rinse half a lime hot, dry it, and shave its zest thinly with a microplane.

3. 3.

   Bring coconut milk, 250 ml milk, ginger, and lime zest to a boil in a pot, then simmer uncovered over low heat for 5 minutes.

4. 4.

   Remove the pot from heat, squeeze out excess water from gelatin, and whisk it into the hot liquid until dissolved. Sweeten to taste with liquid sweetener.

5. 5.

   Rinse four small molds (150 ml each) with cold water. Pour the gel mixture through a tea strainer into the molds and refrigerate for at least 4 hours to set.

6. 6.

   In the meantime, peel mandarins, segment them, and cut crosswise in half.

7. 7.

   Separate physalis from their husks, rinse hot, pat dry, and halve. Peel kiwis and dice small. Gently mix all fruits in a bowl.

8. 8.

   Pour remaining milk into a cup, add saffron, and let steep. Meanwhile, roughly chop pistachio nuts.

9. 9.

   Combine sugar and 1 tbsp water in a non-stick pan, melt over medium heat while stirring.

10. 10.

    Add coconut flakes, cardamom, pistachios, and saffron-infused milk. Bring to a boil, stir until well blended. Remove from heat and immediately transfer onto a sheet of parchment paper.

11. 11.

    Cover with another sheet of parchment and roll out thinly quickly. Cool, lift the parchment, break or cut the brittle into pieces. Wash mint, shake dry, and pluck leaves off the stem.

12. 12.

    For serving, briefly dip molds in hot water and gently loosen the edges with a small knife.

13. 13.

    Pour coconut gelée onto dessert plates, sprinkle with pistachio brittle, arrange fruit salad beside it, garnish with mint leaves, and serve.