Ingridients:
Base:
- 300 g ground biscuits of choice
- 100 g coconut butter (or other butter)
- 50 ml orange juice
Middle layer:
- 150 g vegan or regular mascarpone
- 200 ml thick coconut milk
- 50 g coconut sugar (or other sugar of choice)
- Juice of ½ lemon
- 1 tbsp agar-agar or gelatin
- A little water or a few tbsp plant milk
Top layer:
- 200 ml plant milk or water
- 200 g Friglo frozen raspberries
- 1 tbsp agar-agar or gelatin
- 2 tbsp coconut sugar (or other sugar of choice)
Preparation:
Base:
Mix the ground biscuits with the melted butter and 50 ml orange juice until crumbly. Grease a 20 cm springform pan, pour in the mixture, and press it in evenly.
Middle layer:
Dissolve the agar-agar or gelatin in a little hot water, stirring until fully dissolved. Warm the coconut milk with the sugar until the sugar melts, then add the agar-agar, mascarpone, and lemon juice. Stir until smooth; add a splash of water or plant milk if needed. Pour over the biscuit base.
Filling:
Sipajte agar agar u u dobro zagrejano biljno toplo mleko ili vodu. Stir the agar-agar into hot plant milk or water. Add the sugar and the 200 g Friglo frozen raspberries. Cook for about 15 minutes. When the mixture thickens, let it cool slightly, then pour over the middle layer.
Serving:
This delicious desert, chill overnight to set completely. Serve cold with coffee or a glass of milk.
Instead of Friglo frozen raspberries, you can use any other Friglo fruit.
Friglo wishes you a pleasant meal!
