Sri Lankan Egg Rolls
Brought to you by Peter Kuruvita. Served in roadside stalls or short eats tea shops. Perfect picnic ...
2 cups almond milk
2 tsp unflavored gelatin
2 Tbsp honey
1 tsp vanilla extract
1/2 cup pomegranates
Basil or mint leaves for garnish
Place almond milk and gelatin in a medium saucepan. Leave aside for 5 minutes for the gelatin to bloom. Bring the mixture just to a boil (do not boil) on low heat. Make sure the gelatin has completely dissolved in the milk. Add the honey and pure vanilla extract and stir to mix. Cool to room temperature.
Pour into serving glasses and chill for 4-5 hours or until set. Serve with fresh pomegranates or fruits of your choice. Garnish with fresh mint or basil leaves. Add a heaped spoonful of pomegranates on top. Enjoy chilled.
Credits: Sugaretal by Sonali Ghosh