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Couscous cake with pineapple

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This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

250 g of couscous profilee
400 ml pineapple juice
Peel of 1 lemon rind
1 teaspoon agar agar powder
1 tablespoon corn oil
1 pinch of salt

For coverage
1 pineapple cleaned, cut into thick slices about 1/2 cm and private core material
100 ml pineapple juice
1/4 teaspoon agar agar powder

Instructions

In a small saucepan, make heat the pineapple juice with a pinch of salt and agar agar.
Stir and bring to a boil.
Add the couscous and stir several minutes until the couscous is thickened, remove from the heat, add the grated lemon peel and mix again.
Grease a baking sheet with a thin layer of corn oil, pour the couscous is still hot and smooth it down carefully using the back of a spoon.
Cover with slices of pineapple arranged next to each other.

Prepare the vegetable jelly of coverage making heat on the heat a saucepan with about 1/2 cup (100 ml) pineapple juice 1/4 cold to which you have added teaspoon agar agar and comfortable bedrooms.
Stir until boil and then let the fire still 2 minutes, stirring constantly.
Let cool slightly in the mixture (but be careful not to let it get cold otherwise solidifies), then pour gently over the couscous cake using a spoon and covering it well.


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
 

Ricetta pubblicata nel libro "La Cucina Diet_Etica" di Emanuela Barbero  e Luciana Baroni, edizioni Sonda

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