Bavarese of Coconut with Vanilla and Salad of Peas and Plums

Servings: 4
Prep time: 15
Cooking time: 5
INGREDIENTS
  • For the salad:
  • - 2 plums
  • - 40 g peas
  • - 1 lemon juice
  • - Chilli oil
  • - Mint
  • - Flowers
  • For the Bavarese cream:
  • - 400 g of coconut milk
  • - 30 g of stevia
  • - 1 teaspoon of agar agar
  • - 1 piece of lemon peel
  • - ½ vanilla bean
INSTRUCTIONS
  1. Stir in a saucepan with the coconut milk stevia, the agar agar, the opened vanilla bean and lemon zest. Simmer for 4-5 minutes, stirring constantly with a small whisk.
  2. Strain the mixture through a fine sieve and pour into a square mold of 10 x 10 cm (or a round one) with the base formed by the tight plastic wrap. Transfer to the mold in the refrigerator for at least an hour or until the cream is firm.
  3. Cut the plums in regular pieces without peeling them and mix them with th peas, then season with the lemon juice, a few drops of hot oil and put it to flavour for one or more hours in the refrigerator.
  4. Arrange the cream in the center of a dish, arrange on it the plums and peas marinated and leave at room temperature for at least an hour. Just before serving, garnish as desired with mint leaves and edible flowers.