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Recipes

Lemongrass And Coconut Jelly

By on

July 25, 2019

- Recipes

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
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Ingredients
Course Dessert
Cuisine British
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Place the teabag (tag removed) and sugar in the boiling water, and simmer until it has dissolved.
  2. Remove the teabag, squeezing it against the side of the pan to release as much flavour as possible.
  3. Remove the gelatine leaves from the water and add them to the pan, stirring until dissolved.
  4. Add the sparkling water and lemon juice, pour in to four jelly molds, glasses or bowls.
  5. Leave to set for a couple of hours.
  6. Turn out of the molds and serve on its own or with ice cream.
Recipe Notes

We'd love to see how you get on! Do share your photos with us on Twitter, Facebook or Instagram!

 
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Recipes

Banannacotta

By on

June 27, 2018

- Recipes

Print Recipe
 Bananacotta
Simple to make and with a subtle hint of delicious banana, these desserts are great for shaking up a dinner party classic.
Course Dessert
Cuisine Italian
Passive Time 2 hours
Servings
people
Ingredients
Course Dessert
Cuisine Italian
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Heat the cream, whole milk, sugar and Banana Shake pyramids (with the paper tags removed) in a saucepan.
  2. 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.
  3. Take the pan off the heat and remove the Banana Shake pyramid, giving them a final squeeze.
  4. Drain the gelatine leaves, add to the pan and stir until dissolved.
  5. 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.
  6. 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
Recipe Notes

We'd love to see how you get on! Do share your photos with us on Twitter, Facebook or Instagram!

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