Chai-spiced almond milk jellies
2
Points®
Total time: 2 hr 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Gelatine
1 tbs, (5 leaves)
Tea, chai, original
1 bag(s)
Granulated stevia sweetener
2 tsp
Ground cinnamon
½ tsp
Almond milk
310 ml, vanilla flavour
Light cream
¼ cup(s)
Nectarine(s)
2 medium, cut into wedges
Fresh raspberries
125 g
Instructions
1
Place gelatine leaves in a bowl. Cover with boiling water and set aside for 2–3 minutes or until softened. Squeeze excess water from gelatine.
2
Meanwhile, place tea bag and ½ cup (125ml) boiling water in a heatproof jug. Stir in stevia and half the cinnamon. Set aside for 1 minute. Remove and discard tea bag. Add gelatine and stir until dissolved. Add milk and cream and stir to combine.
3
Pour milk mixture into four ½-cup (125ml) capacity dariole moulds or ramekins. Cover and place in the fridge for 2 hours or until set.
4
Lightly spray a chargrill or barbecue with oil and preheat over medium heat. Lightly spray nectarines with oil and cook for 2 minutes each side or until charred and slightly softened.
5
Invert jellies onto serving plates. Serve with nectarines, raspberries and remaining cinnamon.
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