Helado de Melón Cantaloup y Tahini con Coulis de Canela (Veganos y Celíacos)
Ingredientes
Para 4 personas
1 meloncito cantaloup bien maduro
2 cucharadas soperas rasas de tahini de sésamo crudo
1/4 de limón pelado y despepitado
60 gramos de sirope de agave
1/2 cucharadita de canela en polvo
Elaboración
Limpiamos, pelamos y troceamos en dados el melón cantaloup. Lo ponemos a congelar junto al cuarto de limón.
Cuando lo esté por completo y deseemos hacer el helado, preparamos primero el coulis mezclando 20 gramos de sirope de agave y la canela. Reservamos.
Trituramos en Thermomix u otro robot potente la fruta congelada junto al tahini y a 40 gramos de sirope de agave, hasta que la mezcla sea fina y untuosa. Servir haciendo bolas regado con el coulis.
Puede hacerse también en sorbetera, triturando previamente todos los ingredientes y helándolos según instrucciones de cada máquina.
Consideraciones
Se trata de un helado crudivegano y sin azúcar que es apto también para celíacos.
Con las cantidades de la receta salen cuatro hermosas copas que vienen a tener unas 150 calorías cada una.
La untuosidad y el aroma no harán pensar en su ligereza ni en la sencillez de su elaboración.
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