CATEGORIE
TAG
Ingredients
Serves 6
- 350 ml almond milk
- 50 ml coconut oil
- 250 g strawberries
- 20 g rice flour
- 2 g agar-agar
- 100 g unrefined cane sugar
- 2 cardamom pods
- 20 g sliced almonds
Preparation
Bring the milk to the boil with the coconut oil, cardamom and 1 tablespoon of sugar, then turn off the heat and leave to cool with the lid on. Wash the strawberries (setting a few aside), thinly slice, flavour with a tablespoon of sugar and leave to stand for 15 minutes, then blend and strain in a fine-mesh sieve.
In a thick-bottomed pot, mix the remaining sugar with the rice flour and agar-agar, blend first with just a splash of milk, then add the rest of the milk and bring to the boil. Boil for 3 minutes, stirring continuously, then turn off the heat. Add the strawberry juice and mix. Lastly, pour into slightly moistened single-portion moulds and place in the fridge for at least 3 hours. Decorate with the almonds and fresh strawberries to serve.
