Vegan berry jelly heart with vanilla sauce
- Total time
- 55 minutes
- Preparation time
- 30 minutes
- Calories
- 367
- Portions
- 4
This sweet dish is sure to put a smile on your face. Sweet, fruity berries combine with a delicious vanilla and oat sauce to make this dish a spectacular taste experience. And it also comes in a heart shape. A real eye-catcher on the plate, and a delight for all the senses.
Directions
To make the jelly heart: Wash the berries and place 150 g to one side. Place the remaining berries, the berry juice, the seeds from 1 vanilla pod, the lemon juice and 50 ml rice syrup in a saucepan and bring to the boil; simmer for 5 minutes.
Pass the mixture through a sieve. Stir the agar into 800 ml berry sauce and boil rapidly for another 2 minutes. Pour the berry sauce into a rectangular tin lined with cling film and leave to set in the refrigerator.
To make the oat milk sauce: Bring the oat milk, lemon peel, a chopped vanilla pod and 50 ml rice syrup to the boil.
Stir together the cornflour and the egg yolk. Whisk the boiling vanilla milk with the eggs and return the mixture to the saucepan. Bring to the boil once again briefly while stirring and leave to cool in a bowl.
Turn the berry jelly onto a plate. Remove the clingfilm and cut out 4 hearts using a heart-shaped cutter (approx. 8 cm). Arrange the hearts on 4 plates.
Toast the flaked almonds in a pan, mix with the maple syrup and allow to cool. Pour the sauce around the hearts and arrange the remaining berries and almonds on the hearts.
As we all know, the way to someone’s heart is through their stomach!
Your Dole Team
Ingredients
600 g mixed berries (raspberries, blueberries and redcurrants)
500 ml berry juice
2 vanilla pods (or 2 tsp vanilla powder)
30 ml lemon juice
100 ml rice syrup
5 to 6 g agar
400 ml oat milk
Peel of 1 lemon
2 egg yolks
1 tsp cornflour
2 tbsp flaked almonds
1 tsp maple syrup
Plus: Rectangular baking tin (approx. 20 x 20 x 3 cm)
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | |
| Calories | 436 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (11 g) | 15% |
| Saturated Fat (1.5 g) | 6% |
| Sodium (88 mg) | 16% |
| Total Carbohydrate (55 g) | 17% |
| Dietary Fiber (9.5 g) | 32% |
| Total Sugars (48 g) | |
| Protein (7.5 g) | |
| Potassium (680 mg) | 34% |
| Vitamin A | 11% |