American Almond Butter and Berry Jelly Pots

Shopping list

• 300 g mixed berries, frozen — raspberries, blueberries, blackberries

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• 200 ml water

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• 2 tsp powdered gelatine — about 7 g

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• 100 g almond butter, unsweetened — smooth

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• 150 g Greek yoghurt, full-fat

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• 1 tsp vanilla extract

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• 1 tbsp lemon juice

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• 1 tbsp stevia or erythritol — to taste, optional

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Step by step

1. 1

   Place the frozen berries in a small saucepan with 150 ml of the water; bring to a simmer and cook for 5 minutes, mashing the berries gently with a fork.

2. 2

   Sprinkle the gelatine over the remaining 50 ml cold water in a small bowl and leave to bloom for 5 minutes.

3. 3

   Stir the bloomed gelatine into the hot berry mixture until fully dissolved, then stir in the lemon juice and sweetener if using.

4. 4

   Divide the berry jelly among four small glasses or ramekins and refrigerate for at least 2 hours until set.

5. 5

   In a mixing bowl, whisk together the almond butter, Greek yoghurt and vanilla extract until smooth and creamy.

6. 6

   Once the jelly layer is firm, spoon or pipe the almond mousse on top of each pot.

7. 7

   Chill for a further 30 minutes before serving; garnish with a few fresh berries if you like.