Strawberry and Almond Bavarois

Cook time 15 minutes + 4 hours chilling
Servings 5


500g strawberries, washed and stems removed
250ml almond milk
1 tsp agar-agar
¼ cup rice malt syrup or honey

Strawberry and Almond Bavarois


Place the milk in a saucepan and over a low heat bring to a boil. Turn off the heat and whisk through the agar-agar until smooth.

Pour the milk mixture into a blender with the strawberries and the rice malt syrup and blend until smooth. Strain the strawberry mixture through a sieve to remove any seeds, then pour into 5 x 125 ml glasses or ramekins.

Place in the fridge overnight or for at least 3-4 hours to set before serving as is or garnished with extra strawberries and mint.