Coconut Yoghurt Jelly with Raspberry and Fig Compote

I like to tell myself that any recipe of Amelia Freer’s is good for me, even if it is a little bit naughty.  I convinced myself so much of this, that when I made these for a family meal last week, I finished off the kid’s leftovers after clearing my own bowl!!  Mmm they were sooo delicious – like a not-so-naughty panacotta.  They’re really easy to make but they don’t look it, so they’re also a great show stopper if you’re entertaining.  What’s more, figs are a rich source of anti-oxidants as well as vitamins, minerals, fibre and carbohydrates, making them great for digestive health and bowel regularity.

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Coconut Yoghurt Jelly with Raspberry and Fig Compote
From 'Cook. Nourish. Glow.' by Amelia Freer
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Courses Dessert
Prep Time 15 minutes
Servings
Ingredients
Courses Dessert
Prep Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Blend the fresh and dried figs, raspberries, vanilla and mint leaves until smooth - slightly thickened but still of dropping consistency (add some of the soaking water if needed).
  2. Divide this mixture between 4 glass serving jars or small tumblers.
  3. Soak the gelatine leaves in water for 10 minutes. Once softened, heat them in a small pan with 4 tbsp of water until dissolved.
  4. Add this to the coconut yoghurt and whisk until well incorporated.
  5. Pour this on top of the fig mixture and place in the fridge to cool.
  6. Just before serving,sprinkle with the chopped nuts, cacao nibs and mint leaves.
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