Strawberry Blancmange - Vegetarian

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.