This is not entirely dairy-free but it tastes fantastic.
Ingredients
- 500ml soya cream
- 1 tbsp vanilla bean paste
- 50g white vanilla chocolate, broken up
- 3 sheets leaf gelatine
Method
- 1. Heat the soya cream in a pan over a medium heat. When it just begins to boil, reduce the heat and stir in the vanilla paste and chocolate. Whisk until the chocolate has melted, then remove from the heat.
- 2. Soak the gelatine in cold water to soften, then squeeze dry. Put 4 tablespoons of boiling water in a bowl, add the gelatine and stir to melt. Add to the soya cream mixture, mix and pour equal amounts into 4 x 150ml moulds. Chill overnight.
- 3. Dip the moulds in hot water and invert onto plates. Decorate with fresh berries.
Nutritional info
Per serving: 310kcals, 26.1g fat (3g saturated), 8g protein, 12g carbs, 11.3g sugar, 0.3g salt
Chef's tip
Buy vanilla paste from the Special Selection at Sainsbury’s, or use extract.