Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

 

This dessert put a smile on my face, it is delish 🙂

You need for the Jelly (for 6 persons, cutting in half is no problem):
– 1 mango
– 2 oranges
– 75 ml of water
– 290 ml of non-dairy milk
– about 50ml of rum
– 5 gr (1 tbsp) of agar agar powder (double if you have agar flakes)
– some Stevia (as much as you like, just taste)
– 1 tsp of vanilla
– 6 silicon forms or oiled ramequins.

For the sauce you need:
– 4 ripe plums
– about 60ml of Kirsch

You do (Jelly):
– cut the mango and put into blender
– juice (in a juicer) the 2 oranges. If you don’t have a juicer, then juice by hand and zest 1 orange
– blend mango, orange juice and rum
– boil water in a small pan, then add Agar
– when Agar is dissolved (if you use flakes, this will take a few minutes) add non-dairy milk and rum
– turn down heat stir until nice and smooth
– pour into moulds and let set in fridge for a few hours

For the sauce:
– just blend the flesh (including skin) of the plums and the Kirsch in your blender.

When your Jelly is firm, squeeze the sides of your mould until it comes loose and pop it down on a plate. Then pour the sauce on or around the jelly.

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Raw Oats & Plum Porridge

 

 

Raw Oats & Plum Porridge
A lovely and simple raw breakfast
Prepared by:
Cuisine: vegan, raw
Recipe type: Breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • 1 cup of oats
  • just over 1 cup of non dairy mylk (or water, if you don't have mylk)
  • a small handful of raisins
  • 2 plums (or more)
  • mint - optional
To do
  1. soak your oat and raisins w the fluids together overnight
  2. in the morning, add all to blender
  3. add the plums, whizz!
  4. decorate with mint (and eat it 😉 )
  5. done!!
Notes
You could add a bit of berries, cinnamon or other fruits.
A dash of molasses is very nice in this porridge!