четвртак, 12. јануар 2017.

Mango, kokos žele* Mango, coconut Jelly


Scroll down for Recipe in English

Ovo je veoma jednostavan recept za pripremu, a izgleda fantastično i kada vidite sastojke , znaćete da mu je i ukus predobar.
Meni je ostalo agar agar ( biljnog želea), koji sma koristila u mom receptu za Kolač Kap Kiše i odlučila sam da ovo napravim

Sastojci

Za Mango deo

250 g manga, možete koristiti svež ali ja kad pravim ovakve poslastice uvek koristim konzerviran
Od ovoga vam je potreban pire i komadići manga . U mom slučaju, 3 konzerve od 325 ml
1/2 šolje soka od pomorandže
1 1/4 šolje vode
2 kašičice agar agar
1/3 šolje šećera
Malo soka od limete ili limuna, po ukusu
15 malih listića nane , opcionalno

Kokos deo

2/3 šolje vode
1 kašičica agar agar
4 Kašike šećera
1/8 kašićice soli
2/3 šolje kokosovog mleka


Priprema

Mango deo

U blenderu izblendamo ocedjeni mango iz dve konzerve i sok od pomorandže. Pire mota biti sasvim glatak.
U manju šerpu sipamo vodu i agar agar  i mešamo sve dok ne provri. Agar agar mora biti sasvim istopljen. Da proverite možete jednom kašikom proći kroz tečnost, pa ako se na njoj ne vidite nikakva zrnca, onda je sve istopljeno.

Sada uspete pire od manga i šećer,
 probate da li je možda potrebno još malo soka od limete ili više šećera.

Gotovu masu uspete u plitku posudu. Dodajemo komadiće manga (oko 1 cm), pritiskajući ih da budu pokriveni. Ako želite možete ovde ravnomerno dodati i listiće nane.

Agar agar za razliku od standardnog želea se jako brsto sčvrsti, pa radite ovo brzo.




Kokos deo

Ovde ponovimo ovo iz prvog dela.
Skuvamo vodu i agar agar. Ostavimo da prokuva, dok se agar agar potpuno rastvorio.

Dodamo kokosovo mleko, so i šećer, promešamo, pa skinemo sa šporeta.
Tako vruće sipamo na mango red u posudi i kada se prohladilo ostavimo u frižideru.
Jako je bitno da mešavinu kokosa sipate na mango dok je još vruća da bi se masa sjedinila. Ovo uradite pažljivo. Mango masa mora biti na vrhu ćvrsta.

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Mango coconut Jelly




Very nice looking and great taste in this , so simply to prepare desert.
I had some leftover from agar agar ( vegetable gel),  which I used to make my Rain drop Cakeand decided to make this .







Mango Layer
  • 250 g mango flesh (for purée), roughly cubed (from about 1 ½ – 2 mangos, scant 2 cups). For this type of recipes I always use canned mango, so needed 3 cans of 325 ml each
  • ½ cup orange juice
  • 1 ¼ cups water
  • 2 tsp agar agar powder
  • ⅓ cup sugar
  • Lime juice, to taste
  • 15 small mint leaves, optional

Coconut Layer
  • ⅔ cup water
  • 1 tsp agar agar powder
  • 4 Tbsp sugar
  • 1/8 tsp salt
  • ⅔ cup coconut milk


Create

For the mango layer:In a blender, blend the mango cubes (for purée) and orange juice until
smooth. In a small pot, add water and agar agar powder and stir to distribute the powder.
Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved.
 Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding
more sugar and/or lime juice as needed.
Pour the mango mixture into a mold. You can use whatever mold you like; I used a square pan,
 but you can also make individual ones using cups, glasses, etc. Add the 1-cm mango cubes in to
the mango base, distributing the cubes evenly throughout, and pushing them down to make sure
 they are submerged. If desired, you can add mint leaves all throughout, pushing them in to
the mango base. Note: Agar agar jelly sets at room temperature, so work quickly especially 
if you are making small ones. 
Refrigerate or leave at room temperature until the surface is set and no longer moves when
 you jiggle the mold.
For the coconut layer:In a small pot, combine water and agar agar powder and stir to distribute
the powder.
 Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. 
Add sugar, salt, and stir until dissolved. Add coconut milk, stir to mix and remove from heat. 
You can use this immediately if the mango layer has set, if the mango layer has not set, keep 
this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and 
becoming clumpy.
TIP: A few people have told me that their coconut layer is not sticking to the mango layer and 
it slides off when cut. This happens because the coconut mixture is not hot enough when you pour it
 on to the mango layer. The heat from the coconut mixture dissolves the surface of the mango layer,
 and the two layers will be fused together when set, so make sure your coconut mixture is steaming
 hot when you pour it on. It’ll also help if your mango layer isn’t too cold.  
Once the surface of the mango layer has set, gently pour the coconut layer over the back
 of a spoon on to the mango base (if you pour too hard it might break or cause dents in 
the mango layer). Refrigerate for a few hours until cold.


When cold, cut into cubes with a sharp knife and enjoy!

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