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• In a bowl, soak the gelatin in a little cold water. • Mix and leave in the refrigerator. • Cut the nuts into small pieces. • Put the red bean paste and syrup in a saucepan. Bring to the boil. • Add the nuts and cook for another 2 minutes. • Add the gelatin (return to very low heat if the gelatin does not melt well). • Once the mixture is homogeneous, pour it into molds. • Put the mussels in the freezer for 10 minutes. • Unmold and enjoy. • Keep in the refrigerator.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
79.2 Kcal
6.8 g
3.7 g
3.4 g
0.3 g
0.4 g
2.1 g
4.5 g
The nutritionist's advice:
This dessert is 100% vegan. Azuki bean paste can be compared to the taste and texture of chestnut cream. It is rich in insoluble fiber and therefore helps to facilitate transit. It also provides B-group vitamins and soluble fiber that play a role in the prevention of cardiovascular disease.
Preparation time:
Cooking time:
For 4 people
Asia
