Ingredients

The following ingredients have 27 Servings
  • 200 ml whole milk
  • 200 ml double cream
  • 10 Tbsp pesto homemade or shop bought
  • 2½ tsp gelatine
  • 1 pinch salt
  • dash of pepper
  • grilled peppers
  • nuts
  • balsamic strawberries (etc.)

Instruction

  • Pour half the milk in a very shallow dish and sprinkle the gelatine all over and leave to soak for a good 20 minutes.
  • While the gelatine is soaking, get your topping ingredients ready.
  • Mix the cream and the rest of the milk in a saucepan and set aside.
  • When the gelatine's had its soaking time, heat the milk/cream mix and bring to boil. Watch it very closely as it will just suddenly rise up!
  • Take it off the heat and add the gelatine mix and beat with a whisk or fork to mix thoroughly.
  • Strain into a clean, medium sized jug if you don't have a smooth mix. If your gelatine had been given enough time to soak, and there were no more granules on the surface, you should have a smooth mix with all the gelatine dissolved.
  • Add the pesto, salt and pepper and stir well.
  • Pour into your mould or glass of choice and place straight into the fridge and let set overnight or a minimum of 6 hours.
  • Serve with your chosen toppings.