Food + Drink

Make This: Amelia Freer’s Coconut Yoghurt Jelly with Raspberry and Fig Compote

By Olivia Atkinson - 29 Feb 2016

Amelie Freer Recipe, Coconut yoghurt jelly, Raspberry and Fig Compote, desert recipe

Popular nutritional therapist Amelia Freer recently released her book, 'Cook. Nourish. Glow.' Filled with 120 delicious, easy to prepare recipes, it will empower you with the skills to improve your health and empower you to cook with confidence and we are lucky enough to have a recipe from the book!

Coconut Yoghurt Jelly with Raspberry and Fig Compote 

This is my take on panna cotta—the marriage of coconut yoghurt with gelatine couldn't be simpler. I encourage you to play around with different fruits, although I'm very partial to this raspberry and fig combintion. It looks so pretty, and I'm sure your guests will be impressed. 

Cook Time 

20 minutes + Cooling time 

Ingredients 

4 fresh figs 

4 dried figs, soaked overnight, then rinsed

120g raspberries

1/2 teaspoon 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 

Directions 

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 the mixture between two glass serving jars or small tumblers

Soak the gelatine leaves in water for 10 minutes. Once softened, heat them with 4 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 palce in the fridge to cool

Just before serving, sprinkle with chopped Brazil nits and raw cacao nibs. Decorate with small mint leaves.

Extracted with permission from Cook. Nourish. Glow. by Amelia Freer. Published by Penguin UK. RRP $48.00 

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