Layered Strawberry Rhubarb Jelly & Coconut Panna Cotta (Paleo)
One dessert that takes me straight back to my childhood is jelly and ice cream; there is nothing that can compare to rich, frozen vanilla cream paired with (as my mini self would say) wibbly wobbly strawberry jelly. Sure, jelly can be seen as a little juvenile, and we are a lot more conscious of the crazy sugar levels that sits inside that little dessert bowl, but who said we can’t have a slightly altered version as adults?!
After receiving a few of the new fruit tea range from Red Seal, I knew that the Strawberry Rhubarb tea would make for the perfect jelly base. Red Seal’s new range differs from most fruit teas as you can brew the tea either hot or cold (iced tea party, anyone?), plus contains zero calories, zero gluten, and zero sugar. I think we can call that a fruit tea win
So along with my love for jelly and ice cream, Red Seal made it easy to find inspiration for this pretty little recipe. This is beyond simple to make, and would make for the perfect dessert to serve as a light, fresh and clean sweet treat at the end of a dinner party. At the bottom of the glass is the creamy, velvety component of the dish; creamy coconut panna cotta, laced with little speckles of vanilla bean. On top, sits a jelly made from Red Seal’s Strawberry and Rhubarb fruit tea dotted with some raspberries, the perfect compliment to the rich coconut base. Oh, and did I mention, this recipe is completely Paleo!
Now, these two are the perfect pair left alone, but with a few little additions it can be made a little bit fancy. Feel free to completely skip this step and get straight to the devouring of this little glass, but you only need a couple of things to up the anti. To finish the dessert, I first added a little smear of coconut yoghurt to act as a little base. I then arranged some freeze dried strawberries, a gelee (made from a little of the jelly and panna cotta mix combined, set and stirred until smooth) and a few little of the most amazing Paleo brownie, a recipe by Elora from The Shrinking Violet. Let your creative eye go wild with this step, have a little fun with it! See below for the recipe.
After receiving a few of the new fruit tea range from Red Seal, I knew that the Strawberry Rhubarb tea would make for the perfect jelly base. Red Seal’s new range differs from most fruit teas as you can brew the tea either hot or cold (iced tea party, anyone?), plus contains zero calories, zero gluten, and zero sugar. I think we can call that a fruit tea win
So along with my love for jelly and ice cream, Red Seal made it easy to find inspiration for this pretty little recipe. This is beyond simple to make, and would make for the perfect dessert to serve as a light, fresh and clean sweet treat at the end of a dinner party. At the bottom of the glass is the creamy, velvety component of the dish; creamy coconut panna cotta, laced with little speckles of vanilla bean. On top, sits a jelly made from Red Seal’s Strawberry and Rhubarb fruit tea dotted with some raspberries, the perfect compliment to the rich coconut base. Oh, and did I mention, this recipe is completely Paleo!
Now, these two are the perfect pair left alone, but with a few little additions it can be made a little bit fancy. Feel free to completely skip this step and get straight to the devouring of this little glass, but you only need a couple of things to up the anti. To finish the dessert, I first added a little smear of coconut yoghurt to act as a little base. I then arranged some freeze dried strawberries, a gelee (made from a little of the jelly and panna cotta mix combined, set and stirred until smooth) and a few little of the most amazing Paleo brownie, a recipe by Elora from The Shrinking Violet. Let your creative eye go wild with this step, have a little fun with it! See below for the recipe.
You will need (makes 4):
|
300ml coconut cream
3/4 cup coconut yoghurt (if you prefer dairy based yoghurt, try the Piako coconut yoghurt) 1tsp vanilla bean paste 1tbsp 100% maple syrup or honey (if desired) 1 1/2 tsp powdered gelatine |
2 1/2 cups boiling water
3 Red Seal strawberry and rhubarb tea bags 3tbsp 100% maple syrup or honey 3tsp powdered gelatine 1/4 cup frozen raspberries |
Method
- In a pot, combine the coconut cream, yoghurt, vanilla bean paste, and sweetener if desired. Set over a low to medium heat, and bring to a simmer.
- Once simmering, remove from the heat. Slowly whisk the mixture while sprinkling over 1 1/2 tsp of powdered gelatine. Make sure the gelatine is well combined, then strain into a jug.
- Pour into glasses or ramekins and place in the fridge until completely set.
- While the panna cotta is setting, brew the 3 teabags in a bowl with the boiling water. Leave to steep for 3-5 minutes, then remove from the water. Stir in the sweetener.
- Following a similar method as before, sprinkle over the 3tsp of powdered gelatine while whisking until well combined. Strain into a jug, and leave to cool.
- Take the panna cotta from the fridge, the carefully pour the jelly mixture evenly into each of the glasses. Sprinkle a few raspberries in each, then place back in the fridge to set once more.
- Serve straight from the fridge, or follow the steps above to finish the dish.
