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.
20 minutes + Cooling time
4 fresh figs
4 dried figs, soaked overnight, then rinsed
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
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