Palmers Garden to Kitchen with Emma Galloway: Emma’s Vanilla Creams with Strawberry Jelly
In my final post for my Garden to Kitchen series with @palmersnz, I’ve whipped up a lovely sweet treat for you all, using strawberries from the garden. This recipe’s based on my go-to vegan panna cotta from my new book, but here I’ve topped with fresh strawberry jelly too. They’re super quick and easy to prepare and are a great make-ahead dessert for Christmas, should you be thinking that far ahead already. I hope you’ve enjoyed this series as much as we’ve loved creating it and remember to pop into Palmers the next time you’re needing anything for your garden.
NOTE: I’ve saved all my stories from this series to highlights under PALMERS for future reference. #palmersnz #gardentokitchen, view them here
Vanilla Creams with Strawberry Jelly
1 cup almond milk
3 tablespoons pure maple syrup or raw sugar
1 1/4 teaspoon agar agar powder
1 teaspoon vanilla extract
2 tablespoons gluten-free cornflour (starch)
200g strawberries, hulled
2 tablespoons pure maple syrup or raw sugar
1/2 cup water
3/4 teaspoons agar agar powder
1/4 teaspoon lime juice
Combine coconut milk, almond milk (reserving 1/4 cup), maple syrup/sugar and agar-agar powder in a saucepan. Bring to the boil for at least 30 seconds, whisking continuously. Combine reserved almond milk, cornflour and vanilla in a small bowl, whisk until smooth. Whisk into the coconut milk mixture and cook for a further 30 seconds, stirring often, until thickened. Remove from the heat and set aside to cool for 5 minutes before pouring into 4-6 glasses.
Combine strawberries and maple/sugar in a blender and blend on high until smooth. Combine 1/2 cup water and agar-agar powder in a small saucepan and bring to the boil, stirring continuously. Allow to boil for 30 seconds before whisking in the strawberry puree, return to the boil and cook for a further 20-30 seconds. Remove from the heat and add lime juice. Check to make sure the top of the vanilla creams has just set before evenly dividing berry jelly between the glasses. Set aside to cool, before chilling 2 hours or overnight. Serve cold. Can be prepared up to 3 days in advance.