1 vanilla bean (use the insides scooped out with a teaspoon)
300g caster sugar
50g roasted almonds
1Take the strawberries and place into a deep bowl. Add in the blueberries and raspberries, sugar and apple cider vinegar. Mix together and set aside.
2Whisk the cream with the icing sugar and vanilla extract until stiff peaks form.
3Place the sugar for the praline in a pan on medium-low heat and bring to a toffee colour, being careful not to touch or stir. Just move it around by angling the pan.
4Once the colour has been reached (a dark amber colour) pour over the roasted almonds onto a baking sheet lined with baking paper (it will be super hot so avoid touching it!). Let cool completely. You can pop it in the fridge to speed this up if you like.
5Once cooled, crack it up with a wooden handle, then place in a tea towel and cover — and smash up with a rolling pin so it becomes a nice crunchy crumble!
6Stir the mint through the berries.
7Place the berries in a bowl and stir through shredded mint leaves. Lay a generous scoop of the cream on top and then sprinkle on the praline!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.