Hot Midday Dessert

1. 1 Gelatin 5 g
2. 2 Strawberriespack 400 g ≈ $3.50 150 g
3. 3 Sugar 20 g
4. 4 Plain yogurtpack 300 g ≈ $2.19 125 g
5. 5 Powdered sugar 15 g
6. 6 Blueberriespack 250 g ≈ $3.50 75 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bloom gelatin in 4 oz cold water for 10 minutes.

2. Cook strawberries² with sugar and 2 fl oz water over medium heat for 5 minutes.

3. Scoop strawberries² into a blender with a slotted spoon, leaving the syrup on the stove. Blend into a smooth purée.

4. Stir yogurt and powdered sugar into the purée until smooth.

5. Bring the syrup to a boil, then remove from heat. Add the gelatin and stir until fully dissolved. Strain² into the yogurt mixture and mix well.

6. Layer half the blueberries⁶ into glasses, then pour in the yogurt mixture.

7. Chill in the fridge for at least 3–4 hours until set. Serve with the remaining blueberries⁶.