SUMMER STRAWBERRY JELLY TART
PREP TIME: 3 HOURS SERVES: 6
- 200 grams coconut
- 50 grams melted butter
- 10 grams gelatin
- 60 ml water
- 200 ml whipped cream
- 200 grams pureed strawberries
- 100ml vanilla yoghurt.
Use a food processor to blend the
coconut biscuits into crumbs. Add the melted butter to the crumbs and mix
together until there is a good consistency.
Press the biscuit mixture into a
tart case and refrigerate for 15 minutes.
Melt the gelatin in warm water
until its fully dissolved.
Mix the pureed strawberries,
whipped cream, gelatin and vanilla yoghurt in a bowl.
Pour the strawberry mix into the tart base and refrigerate for 2 hours. Enjoy with blueberries and strawberries
BLUEBERRY ICE CREAM
Difficulty: easy Prep time: 3 hours Serves:8
- 300 grams frozen
- Vanilla essence 10 ml
- 385 ml condensed milk
- 250 ml whipped cream
- 100 ml water
In a food processor blend the
frozen strawberries with water until they are smooth.
In a bowl, mix the condensed milk,
vanilla essence, whipped cream and
Pour in an ice cream tin and refrigerate
for 3 hours.
Summer is knocking at South Africa’s doorsteps therefore it’s time to indulge in some cool delicacies.
This Strawberry cake is best had chilled. There is No need to bake, just set in the refrigerator and enjoy for dessert.
DIFFICULTY: MEDIUM PREP TIME: 3 HOURS SERVES: 6
- 400 grams shortbread
- 200 grams melted butter
- 400 grams vanilla
- 2x 385 ml condensed
- 250 ml cream
- 10 ml vanilla essence
- 125 ml warm water
- 20 grams gelatin powder
- 3 nectarines
- Maple syrup
In a food processor, blend the
biscuits into small crumbs.
Slowly add melted butter to the crumbs
and press the mixture into a greased cake tin.
Refrigerate the base for 25
In a bowl, mix vanilla yoghurt,
condensed milk, cream and vanilla essence until smooth.
Dissolve the gelatin in the warm
water and add it to the yoghurt mixture.
Pour the yoghurt mixture in the
cake tin and set in a fridge for 2&1/2 hours.
Add cut strawberries and nectarines for topping. Drizzle with maple syrup and enjoy.