Desserts

Sparkling Raspberry Jelly

Pour the grape juice into a saucepan and sprinkle on the agar flakes. Heat gently but do not stir until the flakes have dissolved, about 5 minutes. Then bring to the boil, remove from the heat and set aside to cool briefly. Meanwhile divide the raspberries between 4-6 glass bowls or deep wine glasses. Pour the warm grape juice over the raspberries. Leave to cool, then chill in the fridge.

Cardamom and Rose Ice Cream

Put the soya cream into a pan with the cardamom and vanilla pods and bring to the point of boiling, remove from the heat, cover and leave to infuse. When cool strain the cream into a bowl, press the cardamom pods against the side of the sieve to extract even more flavour and add the vanilla seeds from within the pod to the cream. Stir in the fructose rose water and pistachios and pour into an ice cream maker and churn until thick. Alternativley pour into a shallow container and place in the freezer, whisking a couple of times during freezing as it starts to solidify to make it as smooth as posible.  

Hot Chocolate

(Serves 1)
2 heaped teaspoons of Green & Blacks Coco Powder
2 teaspoons of Xylitol (natural sweetner)
Soya Milk

Heat the soya milk in a pan. In a cup, mix the coco powder and xylitol with a little cold soya milk into a paste. Add the hot soya milk, stirring.