Coconut and grapefruit cake

This scenic cake requires no baking. It is prepared with a base of crumbled cantuccini and white chocolate that wraps a cream of coconut milk. Grapefruit wedges complete this delicacy. try also this sea buckthorn and orange juice recipe too.

Ingredients

Sweet pastry For 6 pieces

for 1 cake tin of approx. 22 cm Ø

250 g of cantuccini

200 g of white chocolate

4 sheets of gelatin

2 dl of coconut milk

2 dl of semi-fat cream

40 g of sugar

2 grapefruit, for example pink

1 tablespoon of brown sugar

Freind's kitchen recipes, Beetroot tzatziki with sesame.

How to proceed

Preparation:

ca. 30 minutes

Refrigeration:

ca. 2 hours

Total time:

2 h 30 min

Put the cantuccini in a bag for frozen foods and crumble them with a rolling pin, or grind them in a food processor. Break up the chocolate and melt it in a bowl in a double boiler. Mix the melted chocolate with the cantuccini. Line the pan with baking paper. Pour the cantuccini and chocolate mass into the pan and with a spoon distribute it on the bottom and form the edge. Mash well and refrigerate.

For the cream, soften the gelatin in plenty of cold water. Bring the coconut milk with the cream and sugar to a boil. Remove the pot from the heat and let the liquid cool a little. Squeeze the gelatine and dissolve it in the coconut milk. Let the liquid cool until it starts to consolidate. Pour it on the cantuccini base and leave to consolidate in the fridge for at least 2 hours. Peel the grapefruits. With a sharp knife, free the segments from the cuticles that separate them, being careful to collect the juice. Squeeze the cuticles well. Reduce the collected juice with the sugar, until it becomes like a syrup. Let it cool down. Just before serving, decorate the cake with the grapefruit fillets and sprinkle with the syrup. You may be interested to read pumpkin and courgette soup recipe/ spongata recipe.