Silken tofu and coconut cream provide protein and a smooth fat base, while black currants add fiber and polyphenols. The berry mixture is creamy with a gentle tartness, and the thin coconut glaze deepens its aroma. Thaw the dessert gradually in the refrigerator after freezing.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Freeze: 2 h. Chill in the refrigerator: 1 h. Mix: 5 min. Blend with a blender: 5 min. Bake in the microwave: 5 min. Mix: 2 h. Let it stand: 5 min. Heat on the stove: 5 min. Cool down: 5 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Curd base
Cover the gelatin (5 g) with water (20 g) and leave it to bloom. Blend the silken tofu (500 g).
Add the coconut cream (150 g) and lemon juice (45 g), then blend again. Add the black currants (100 g), stevia (to taste), and vanilla (to taste), then blend until smooth.
Melt the gelatin in short microwave bursts and stir it into the mixture. If needed, grease the mold with coconut oil. Transfer the mixture to a mold and freeze it for 2 hours. Before serving, move the paskha to the refrigerator for 1 hour.
Coconut glaze
Combine the coconut paste (50 g), unsweetened coconut milk (80 g), stevia (to taste), and vanilla (to taste), heat gently until smooth, and cool slightly. Decorate the chilled paskha with the glaze.
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