WAY OF COOKING
1. Basis for baskets: add almond flour, coconut oil and Jerusalem artichoke syrup to corn starch, mix until crumbly. We shift the dough into molds, tamp the bottom and press the dough to the edges, form the sides. Bake in a preheated oven at 180°C for 20 minutes. Let's cool down.2. Citrus Kurd: Combine coconut milk and cornstarch in a saucepan, mix and put on a slow fire. Then add citrus juice, Jerusalem artichoke syrup, zest of 1 lemon and coconut oil, mix thoroughly and bring to a boil. After boiling, remove from heat.
3. Pour the finished citrus curd into cooled baskets and put in the refrigerator for 3 hours. After stabilization of the Kurd, we take out the baskets from the mold and decorate with berries.
Bon appetit!
INGREDIENTS
| Citrus Kurd | ||
|---|---|---|
| Сitrus juice | 100 ml | |
| Coconut oil | 30 g | |
| Zest | 1 lemon | |
| Jerusalem artichoke syrup | 100 g | |
| Coconut milk | 300 g | |
| Corn starch without gluten Garnec | 30 g | |
| Basis for baskets | ||
| Coconut oil | 30 g | |
| Jerusalem artichoke syrup | 25 g | |
| Corn starch without gluten Garnec | 75 g | |
| Gluten free almond flour Gflour | 75 g | |
