The velvety taste of peach contrasted with the fresh and slightly spicy ginger in a sweet gluten-free, fat-free, dairy products, eggs-free and sugar-free.

The shirataki give a slight creaminess that allows you to enjoy this alone cream as dessert spoon or as a filling for pies or tarts that do not require further cooking.


  • 560 g nectarines already pitted
  • 10 dates
  • 120 g shirataki already rehydrated
  • 1 tablespoon fresh ginger
  • juice of 1 lemon

How to prepare the cream

Prepare shirataki.

My shirataki are those already rehydrated. If you buy dried ones are here directions to rehydrate. Not frightened by the smell of fish that you hear when you open the package, it will disappear by rinse shirataki and absolutely will not affect the taste of the cream.

Drain the shirataki from liquid.

Rinse well under running water.

In a saucepan, bring to a boil enough water to immerse the shirataki.

When the water boils turn off the heat, pour the shirataki already rinsed in boiling water and leave them for 1 minute.

Cool shirataki in running water, drain well and blend shred.

If the dates are particularly rehydrate dried in hot water for 30 minutes.

Wash very well the peaches and cut them into small pieces without peeling.

Blend the peaches, the shirataki, dates, lemon juice and ginger.

The cream is ready.

Cool it for at least 1 hour in refrigerator, it will thicken assuming the full body characteristic of a dessert spoon.

I decorated it with fresh fruit cut into thin slices or small pieces, which adds creaminess to the crunchiness.

You can also add in the chopped nuts coarsely, chocolate, coconut flakes or anything that you like.

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