This is my latest berry infused dessert creation. Seems like I can’t get enough of berries, they are just so amazing and good for you 🙂
In this dish they play the major flavour role and also add a beautiful bright color. And while it looks quite decadent, this dessert recipe is for raspberry jelly actually makes for a light treat that will still fit in after (possibly) any meal and make your taste buds happy 🙂
I served it with cashew vanilla sauce and some fresh mint which combined deliciously well. If you are looking for a nut-free custard sauce, you may want to try this one here.
Raspberry Jelly (Vegan, Gluten-free, No Refined Sugar, Oil-free)
Equipment
- Blender
Ingredients
For the raspberry jelly:
- 200 g approx. raspberries
- 70 g dates pitted (or less if your raspberries are quite sweet)
- 500 ml water
- 1 teaspoon agar agar
For the cashew vanilla sauce:
- 45 g cashews soak them in filtered water for at least 3 hours, then rinse and drain
- 35 g dates pitted
- 125 ml + 1 tablespoon water
- 1 teaspoon vanilla paste or essence
Instructions
- Blend raspberries, dates and water until smooth. Pour into nut-milk bag or alternatively line a sieve with a clean tea towel. Squeeze as much as possible of the juice into a small pot.
- Add agar agar to the pot, stir well and let soak for approx. 10 minutes. Then gently bring to the boil and let simmer for approx. 5 minutes, stirring constantly.
- Transfer to dessert bowls and let set, best chilled in the fridge. To achieve an angle I used a loaf tin that I had lined with a tea towel and then I carefully put the glasses into it in a slight angle.
- In the meantime prepare the cashew custard by blending all ingredients until smooth. This works best in a small powerful blender. Serve chilled with garnish of your choice.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
