1. Put the tigernuts soaking for 24-30 hours.
2. When they are well-inflated, wash and dry them.
3. Put half of the water to boil in a saucepan. When it's hot, add the strawberry gelatine. Dissolve it and add the remaining water.
4. Put the tigernuts in the blender and crush them with the milk. Strain the mixture, add sugar and cream. Mix well and put it in the fridge for about 2 hours.
5. Serve the soup in cups, put a ball of ice cream on top and bits of strawberry jelly.
6. Decorate with mint leaves.

NOTE: Tigernut is a very rough tubercle. If you use tigernut for eating or cooking, they should be well washed to remove any remaining sand or soil.

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