Ingredients
200 ml milk
100 ml double cream
15 g ground almonds
350 g strawberries - hulled plus more to decorate
1 tsp vanilla vinegar or 1/2 tsp vanilla extract
50 g golden caster sugar I used vanilla sugar.
2 scant tbsp agar agar
chocolate vinegar to serve
Instructions
Spray a 600ml jelly mould lightly with oil.
Mix the agar agar in with the milk and cream and bring to a simmer in a medium sized pan over moderate heat stirring all the while.
Add the almonds and simmer for 2-3 minutes or until the agar agar has dissolved. Remove from the heat.
Puree the strawberries, vinegar and sugar with a stick blender and sieve to remove the seeds.
Mix into the milk mixture, then pour into the jelly mould, filling it right to the top.
Cover and leave in a cool place to set overnight.
When ready to serve, turn out onto a plate. You may need to dip the mould into hot water to aid extraction.
Drizzle with chocolate vinegar, if liked and serve with strawberries.