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