Recipe and imagery by Dani Venn (@thewholeheartedcook)
AUTHENTIC GREEK YOGHURT & RASPBERRY JELLY
SERVES: 4
DIFFICULTY
INGREDIENTS
1 cup full cream milk
1 cup Procal Authentic Greek Yoghurt
2 teaspoons honey (optional)
½ teaspoon vanilla bean seeds (optional)
½ cup fresh or frozen raspberries
3 sheets of gelatine (5g)
METHOD
Place 1 cup of ice in a medium sized bowl of water, add gelatine leaves and allow for them to soak and bloom for about 5 – 10 minutes so that they become soft.
Place milk into a small saucepan over low heat and allow mixture to become warm, but not hot. Remove from heat. Allow milk to cool down if mixture is hot.
When gelatine has softened, remove from water and squeeze to remove excess liquid then add into warm milk and whisk until gelatine has dissolved. Stir in yoghurt, honey and vanilla into warm mixture.
Divide mixture between serving cups or glasses, top with raspberries and set in the fridge for at least 8 hours to firm up. Serve chilled.
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