This recipe is inspired by the beautiful Merrymaker Sister’s creation:
…and my undying love for an Allen’s Strawberries & Cream which do not feature nearly enough in their party favourites 😒
An old favourite re-discovered, de-sugared and re-constructed with love and health.
What you need:
- 1 cup puréed raspberries
- 2 sheets (30g) biodynamic gelatine (soaked in cold water for 5mins and excess water squeezed out)
- 1/2 can coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
What you do:
Gently heat puréed raspberries in saucepan over low heat, add 1 sheet of gelatine and stir until dissolved (5 mins).
Pour raspberry mix into moulds or however you’d like to shape your treats. Freeze temporarily.
Heat the coconut milk in a saucepan over low heat, dissolving the rest of the gelatine, add honey and vanilla stirring until smooth. Pour onto raspberry moulds and refrigerate until set.