Shelley brought her delightful 11-week old daughter Beatrix over for lunch. She had mama’s milk and we had a lovely summer lunch followed by a dessert to honour her delightful presence.
Hope you enjoy it as much as we did. Served with coconut yoghurt it really hit the spot.
Ingredients
- 1 punnet organic strawberries
- 4 Tablespoons agar- agar flakes
- ½ cup organic apple juice
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
Coconut Layer
- 2 Tablespoons agar- agar flakes
- 1 tablespoon maple syrup
- ½ cup apple juice
- 2 cups coconut cream
- 1 tablespoon arrowroot or kudzu
- 1 tablespoon water
- Berry Topping
- 1 punnet organic blueberries
- a few leftover strawberries
- 1 tablespoon kudzu or arrowroot
- 1 tablespoon water
- 1 tablespoon maple syrup
- Chopped dates and almonds
- Coconut yoghurt (optional)
Method
- Puree all but 4 strawberries till creamy.
- Agar, juice water maple syrup into a saucepan and bring to the boil. Lower heat till agar has dissolved. Add the strawberry puree and vanilla. Remove from the heat and put into a mold.
- Combine agar-agar, maple syrup, juice together. Cook till the agar dissolves. Add the coconut cream.
- Dissolve the kudzu in the water and stir into the coconut mixture and cook till thickened.
- Cool for a few minutes until both mixtures are the same temperature. Add the coconut mixture slowly to the strawberry layer. Set aside at room temperature or for a quick result refrigerate.
6. Put the blueberries and the reserved strawberries in a saucepan and warm. Dissolve the kudzu in the water and maple syrup, add it to the blueberry-strawberry mixture and bring to the boil. Remove from heat.
- Serve with the blueberry and strawberry topping, yoghurt, dates and almonds,
