COCONUT YOGHURT JELLY WITH RASPBERRY AND FIG COMPOTE (Serves 2).
INGREDIENTS: 4 fresh figs 4 dried figs, soaked overnight, then rinsed 120g raspberries 1/2tsp vanilla essence or seeds from 1/2 a vanilla pod 6 fresh mint leaves 6 leaves of gelatine 500g coconut yoghurt Chopped Brazil nuts, cacao nibs and small mint leaves, to serve METHOD: 1. Blend the fresh figs with the soaked dried figs, raspberries, vanilla essence or seeds and the mint leaves until smooth, slightly thickened but still of dropping consistency. Add some soaking water if needed. Divide this mixture between two glass serving jars or small tumblers.
2. Soak the gelatine leaves in water for 10 minutes. Once softened, heat them with four tablespoons of water until dissolved; add this to the coconut yoghurt and whisk the mixture until well incorporated. Pour on top of the fig mixture and place in the fridge to cool.
3. Just before serving, sprinkle with chopped Brazil nuts and raw cacao nibs, then decorate with small mint leaves.
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|Publication:||The Journal (Newcastle, England)|
|Date:||Feb 20, 2016|
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