Wash and dry the strawberries, remove the tops and chop fruit into chunks.
Draw a knife down the centre of the vanilla bean and using the tip of the knife scrape out the seeds. Add the vanilla seeds to the strawberries.
Peel 3 strips of lemon zest and combine with strawberries.
Place the gelatine into the cold water and submerge to soften. Once it has softened strain through a fine sieve to drain well.
Add the maple syrup to the strawberry mix and stir well to combine.
Place this mix in the blender and blend to a puree.
Measure the volume of blended strawberry mix (it should be about 350ml).
Deduct the volume you have from 500 and put the difference (e.g. 150ml) of water into a small saucepan with the vanilla bean pod.
Bring to a gentle simmer then remove from the heat.
Remove the vanilla pod.
Cool water for 5 minutes before adding the strained gelatine, stirring until the gelatine is completely dissolved.
Combine the tepid gelatine water with the blended strawberries.
Pour into 4 or 5 pretty glasses or small bowls and refrigerate for 8–24 hours.
To make the maple and coconut cashew cream:
Drain and rinse the cashews.
Pour a quarter of the coconut cream into a blender.
Add the nuts and blend.
Slowly add the remaining coconut cream and the maple syrup if using, and blend until mixture is very smooth.
Keep in a glass jar in the fridge until ready to use.
To make the marinated plums:
Combine all ingredients.
Toss together and leave 10–30 minutes
Instructions for putting the 3 parts together
To serve, take the glasses of gel from the fridge and top with a dollop of cashew cream and a few macerated plums. Be sure to use a little of the macerated plum juices spooned over the top. If you like you could toast a few cashews or coconut flakes to sprinkle on top.
Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.