Page 100 - E-CookBook Healthy Future

The cooking instructions in this section are made by the students
Local food who participated in the Pop-up event in Espoo 2018

Red Coconut

The sweet was cooked for just a short time. And we used only vegan
products which leaves lower CO2 footprint.

In the process of the production of this sweet we lowered the pro-
duction of Co2 in the way that the sweet was produced at home. 1,06
The sweet was cooked for only a short time (max. of 3 minutes). Emissions
(g per kg food)
Ingredients for 4:
. For cream Equivalent
to 4,56 km
50g indian nuts by car
100g coconut flour
100ml coconut milk
20g coconut oil Preparation
25g glucose For cream
5g lemon juice 1. Put in the mixer the indian nuts, coconut muilk and oil, the glucose, lemon juice and the
Half a stem of vanilla vanilla seeds, mix all until na smooth mixture is obtained.
2. We put the obtained mixture in a glass bowl and we add the coconut flour, once again
. For rhubarb‘s jelly we nicely mix altogether.
500ml sugar syrup 3. With the prepared cream we fill the molds and after put them in the fridge for at least 5
150g rhubarb’s puree hours, so the ingredients in the cream melt well together, and also to fix the cream.
5g agar
For rhubarb‘s jelly
1. We mix the sugar syrup with the rhubarb’s pouree and put on the fire (on the oven).
2. When the mixture begins to heat up, we add the agar and mix until the mixture is without
any lumps.
3. We cook the mixture on light heat to the point of boiling, afterwards we strain it through a
thick sieve and fill the molds and let it cool off on a flat surface.

The end of the overall sweets preparation
1. On a suitable plate we place a cube of jelly and on it the nicely molded cream.
2. We finalize with the jelly preparation by decorating it fibers of fresh rhubarb.
3. 2 stems of fresh rhubarb

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