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     Titel: Coconut creams with poached rhubarb
Kategorien: Dessert
     Menge: 4 Portionen

      6            Sheets leaf gelatine, 10 grams
    500        ml  Package coconut milk
  7 1/2      Essl. Caster sugar
      1            Vanilla pod
    300     Gramm  Rhubarb, cut into short lengths, 10 oz

============================ QUELLE ============================
         GoodFood Magazine, May 2008
                   -- Erfasst *RK* 12.04.2008 von
                   -- Ulrike Westphal

These can also be made the day before and are dairy-free.

1. Put the gelatine into a bowl and cover with cold water. Leave to
soak for 5 mins until softened. Heat the coconut milk with 2 tbsp
sugar in a pan. Bring to a gentle simmer, then remove from the heat.
Lift the gelatine from the water and stir into the coconut milk.
Keep stirring until the gelatine has dissolved, then pour into four
small glass dishes or dessert bowls (if using glass, leave the milk
to cool a little first). When the creams are cool, transfer to the
fridge and leave to set.

2. Split the vanilla pod down the centre and put into a pan with 2
tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil
to dissolve the sugar, then add the rhubarb and poach gently until
softened but not mushy, about 3-4 mins. Leave to cool. Spoon the
rhubarb over the coconut creams to serve.

:PER SERVING 265 kcalories, protein 5g carbohydrate 27g, fat 16g
saturated fat 14g, fibre 1 g, sugar 27g salt 0.31 g

:PREP 15 mins plus chilling ·
:COOK 10 mins
:EASY

Anmerkung pk: nur 400 ml Kokosmilch mit 5 Blatt Gelatine genommen.
Kokoscreme recht fest, das nächste Mal nur 4 Blatt nehmen, Rhabarber
etwas weniger Zucker nehmen, leckeres, unkompliziertes und gut
vorzubereitendes Dessert!

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