Cooking Time:
approx 10 minutes
Preparation Time:
10 minutes
Servings:
Approximately 25
Ingredients
- 2 punnets of strawberries
- 3 1/2 tablespoons gelatin
- 1/3 cup cold water
- 3 large tablepoons Vanilla Coconut Yogurt (Nudie brand)
- 1 tablespoon vanilla extract
- 1 tablespoon rice malt syrup (optional)
- 2 tablespoons gelatin
- 1/6 cup cold water
Method
Strawberry- Place the gelatin and cold water in a mug and stir quickly to mix, then set aside to bloom (form a rubbery blob).
Blitz starwberries in a Vitamix or high powered blender, forming a coulis. Pour this is a small saucepan and heat on low.
Place the gelatin blob in the saucepan and stir around dissolving the gelatin.
Once dissolved completely, pour the gelatin mixture into the moulds to half or three quarters full.
Set in the freezer or fridge.
Cream- Meanwhile, place second lot of gelatin and cold water together in a mug and set aside to bloom.
Place the coconut yogurt, rice malt syrup and vanilla extract in a saucepan, combine and then add the gelatin.
Heat together on low heat until gelatin is dissolved. This is to help keep the live cultures alive!
Once the strawberry layer is set, pour the cream layer on top and place in the fridge or freezer until set.
Enjoy!