John Myers
Contents
show
Ingredients
- 2 cups Greek cream yoghurt à 200 gr.
- 1 Pc Lime
- 1 tbsp Agave syrup or honey
- 8 Pc. Dates fresh
- 200 ml Strong espresso
- 4 Pc. Cardamom pods green
- 0,25 Pc. Star anise
- 2 Pc. Cloves
- Sugar
- 1,5 leaf Gelatin white
Instructions
- Bring the espresso with cloves, anise and cardamom pods to the boil, sweeten with sugar if desired. Let it cool and soak the dates in it for at least 24 hours.
- Remove dates, core 4 dates and cut into small pieces. Soak the gelatine in cold water, heat the marinade, squeeze out the gelatine and dissolve it in the coffee. Stir in the date pieces and leave to gel in the refrigerator for at least 2 hours.
- Put the yoghurt in a bowl, grate and mix in the lime zest, mix some lime juice into the yoghurt, stir with the agave juice or honey.
- Layer the yoghurt and date coffee jelly in glasses, place a date on each.
Nutrition
Serving: 100gCalories: 51kcalProtein: 12.6g
