Wash and dry 20 strawberries and put them in the fridge.
Melt 6oz white or milk chocolate - easiest in the microwave for 1 minute and then in 20 second increments until melted. Alternatively melt in a heat proof bowl over boiling water on the hob. Stir in our Pure Matcha (or Peppermint/Beetroot Acai/Tumeric Matcha). Hold the leaves of the strawberries and dip into the chocolate until 2/3 evenly covered, then place on greaseproof paper and put in the fridge for 10 minutes until firm.
Then melt 2oz milk or dark chocolate in the same way and add our Cocoa Matcha (or Tumeric Cocoa Matcha). Use a fork and drizzle this chocolate matcha mix over the strawberries using your creativity to decorate them to impress! Cool for 10 minutes in the fridge, dim the lights and serve!
This delicious dessert will wow your guests, with a delicious tropical flavour and a colour they won’t be used to seeing on the dinner table. Why not add to the summertime vibe by serving with some fresh mango, pineapple or passionfruit?
Print Recipe
Lemongrass And Coconut Jelly
Refreshing, fragrant and attractive, these jellies will surprise your guests and add a touch of class to an old favourite
Heat the cream, whole milk, sugar and Banana Shake pyramids (with the paper tags removed) in a saucepan.
Bring to a boil, stirring occasionally until all the sugar has dissolved, then reduce the heat and simmer until the volume of the liquid has reduced by half. Carefully squeeze the pyramid bag against the side of the pan to help release the flavour.
Take the pan off the heat and remove the Banana Shake pyramid, giving them a final squeeze.
Drain the gelatine leaves, add to the pan and stir until dissolved.
Pour into four ramekins or mini pudding bowls (these, from John Lewis, work perfectly). Set aside in the fridge for at least two hours until set.
To serve, dip the panna cotta into a bowl of hot water briefly or slide a flexible knife around the outside edge carefully. Turn the panna cotta out onto a plate. Serve with shards of dark chocolate for an extra treat
Brew the teabags in 50ml of boiling water for at least five minutes. The longer you leave it, the stronger the flavour.
Crush the ginger biscuits and distribute evenly across the bottom of 4 glass jars. (We've used little Kilner Jars as we had them to hand, but you don't have to!)
Whip the cream, then add the vanilla essence, tea (remove the bags first!), and the lime zest and juice and mix thoroughly.
Spoon the mixture on top of the crushed biscuits, and leave to set in the fridge for an hour or so.
To serve, add a pretty curl of lime zest, or a dusting of crushed ginger biscuit.
