This dessert is all Italian, creamy and sumptuous. I always order it at a restaurant as it’s nice and light but still sweet and satisfying. This version uses coconut milk, so it’s dairy free, and honey and maple syrup, so free from refined sugars. The lemon makes it zesty, fresh and zingy. I love this dessert.
Time: 10 minutes. Chilling time 5-6 hours, or overnight. So although it doesn’t take long to make, it does require pre- planning. I always make before bed and leave overnight.
3 cups of coconut milk
2 tablespoons of gelatine
3 tablespoons of honey
3 tablespoons maple syrup
1 teaspoon vanilla extract
In a small saucepan whisk the coconut milk and gelatine. Allow the gelatine to start to set for 5 minutes. Add the vanilla and gently heat the mixture, continue whisking. Be careful not to boil it.
Remove from the heat and add the honey and maple syrup. Then give a squeeze of lemon. Grate the zest from the lemon into the mixture, and keep some for the top once set.
Pour into 6 small dishes.
Leave in the fridge for 5 hours, or ideally over night until set.