This is an indulgent, yet healthy recipe.
- 100g uncooked millet
- Sea salt
- 350ml rice milk (extra if needed)
- 2tbl honey
- Vanilla pod
- 1tsp vanilla extract
- 600g strawberries
- Sprig of mint
- 2tbl water
- 1tbl sugar
- 3tbl agar agar
- 350 ml pink champagne
- Chopped, toasted hazelnuts
To cook the millet, wash thoroughly in cold water.
Put the washed millet into a saucepan with rice milk. The ratio of liquid to millet should be 2 to 1.
Bring to boil and add the salt and vanilla seeds from the pod and the pod also. Turn down the heat and simmer covered for 15 to 20 minutes. Do not stir too much during cooking. Taste the millet. To make the cream you need to cook them until completely soft. Add more rice milk if necessary. Add honey and vanilla essence to taste. Blend until smooth and put into a piping bag. Pipe at the bottom of a martini glass, place raspberries on top and keep in the fridge.
For the jelly, hull and quarter the strawberries. Pop them into a pan with the water and the sugar. Bring them to a gentle simmer until they release colour and soften. Push gently through a sieve and discard the rest of the fruit. Place back into the pan and sprinkle with the agar agar. Heat without stirring and then simmer for 3-5 minutes, stirring occasionally, until flakes dissolve. Add the champagne and pour into the glasses and leave in the fridge to set.
Leave to come up to room temperature before serving.
Decorate with mint and enjoy.