Well this dear friend and I try to get together for a meal every couple of months if life permits and on a rare occasion we cook for each other. On one of these rare occasions he made me dinner and this dessert. It was a recipe he had been developing for the magazine so at the time it was all hush hush and I got to be a guinea pig. It is good.....like very good.....and not just guinea pig good but plain ol'pig good!! But like anything I want to eat again and again, I have to find a way that I can do that with my standards and practices/checks and balances. So I totally ripped off his idea and made it my own......hopefully in a way that can make him a little proud and maybe want to try mine
Potted Yum with Raspberries
makes 4 8oz cups so I recommend doubling the recipe because it is really only enough for 1 person....:-)
1 tbsp Gelatin (buy plain unflavoured)
1/4 cup cool water
1 cup whipping cream
2 cups homemade almond milk
1/2 tsp vanilla extract
1 1/2 tbsp honey
1 1/2 cups raspberries
2 tbsp coconut sugar
1 tbsp water
In a large mixing bowl, sprinkle gelatin over the water and set aside. Combine cream, almond milk, vanilla and honey in a sauce pan over medium heat until just starting to simmer and the sugar is dissolved. Pour warm milk mixture into the gelatin and stir until the gelatin is fully dissolved. Divide between the four glasses, cover with plastic wrap and refrigerate for about 6 hours.
For the topping, combine 1/2 cup of raspberries with the sugar and water in a small bowl. Mash the raspberries with a fork and stir until the sugar is dissolved. Toss with the remaining whole raspberries and top when ready to serve.
Try not to lick the cup
|I know Christopher, terrible picture|