This coconut gelatin with blackberries will transport you directly to an unsuspected place. Its flavor is incomparable and the mixture of textures with its cookie base will fascinate you. We can say that it is a cake and jelly at the same time.
In a food processor, grind the cookies to a fine powder. Pour into a mold for desmoldable or refractory cake.
Melt the butter in the microwave for 1.5 minutes and mix with the cookie. Line the mold with a base and cover the wall. Freeze 10 minutes.
In a small pot, heat the milk to high heat, when it breaks the boil, lower it to the heat, add the gelatine little by little, mixing perfectly and cook for 1 minute without stopping to move.
Grind ¾ parts of blackberries in a container and reserve.
Add half of the coconut gelatin to the mold and freeze until set. Add the crushed blackberries well distributed and add a little coconut gelatin. Go to the freezer for 2 minutes. Empty the rest of the coconut jelly little by little and put it in the refrigerator until it sets.
Heat the water in a pot over high heat, when it breaks the boil, lower the heat and add the gelatin little by little, mixing perfectly. Let cook for 1 minute without stopping to move. Let cool the mixture before adding to the coconut gelatin.
Remove the mold from the refrigerator and add the wild blackberry jelly. Add the remaining blackberries and decorate with mint leaves. Refrigerate until set.
Desmolda and serves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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