Friday, November 14, 2014

Raspberry Peppermint Creme Gelee

I love deserts, especially the super decedent ones that accompany this season. Although I think a nice slice of pecan pie or a piece of rich fudge is the perfect ending to a meal, sometimes I just don't have the room for it. I made this desert as a lighter alternative. It is easy to make but looks and sounds fancy! The peppermint is soothing and the perfect end to a heavy meal. Enjoy!

Raspberry Peppermint Creme Gelee

Gluten Free
Serves 4-6

1 1/2 cups full fat canned coconut milk
1/2 cup water
1 tbl gelatin
1 cup raspberries, fresh or thawed from frozen
3/4 tsp peppermint flavor
4 tbl honey
pomegranate arils (optional garnish)

  1. Combine 1/2 cup water with 1/2 cup of coconut milk in a small sauce pan.
  2. Sprinkle the gelatin over the coconut/water and whisk to combine. Let it sit for about 5 minutes to bloom, which will keep it from clumping.
  3. Add the remaining cup of coconut milk, raspberries, peppermint, and honey to a blender and blend until completely smooth.
  4. Turn the sauce pan onto medium heat and gently whisk (try not to make any foam) until the gelatin dissolves. It won't take very long.
  5. Once the gelatin is dissolved turn off the heat and gently mix in the raspberry puree.
  6. Pour into an 8x8 inch pan, or single serve cups, and refrigerate for several hours until it is firm to the touch. This is soft set and will be the consistency of a thick pudding.
  7. Store covered in the fridge for up to 5 days. Garnish with pomegranate arils if desired.

Notes and Substitutions

  • You can use light coconut milk or half water half full fat coconut milk to make this even lighter.
  • You may need more or less honey depending on the sweetness of your raspberries.

What is your favorite Holiday desert?

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