Fresh Strawberry Gel With Maple Coconut Cashew Cream
“A delicious cool dessert for a hot summer day by ©Holly Davis. This is a lovely use for pretty vintage glasses and fresh summer berries and would be a beautiful offering to the one you love.” Holly Davis
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
Maple and coconut cashew cream
Marinated plums
  1. Wash and dry the strawberries, remove the tops and chop fruit into chunks.
  2. 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.
  3. Peel 3 strips of lemon zest and combine with strawberries.
  4. Place the gelatine into the cold water and submerge to soften. Once it has softened strain through a fine sieve to drain well.
  5. Add the maple syrup to the strawberry mix and stir well to combine.
  6. Place this mix in the blender and blend to a puree.
  7. Measure the volume of blended strawberry mix (it should be about 350ml).
  8. 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.
  9. Bring to a gentle simmer then remove from the heat.
  10. Remove the vanilla pod.
  11. Cool water for 5 minutes before adding the strained gelatine, stirring until the gelatine is completely dissolved.
  12. Combine the tepid gelatine water with the blended strawberries.
  13. Pour into 4 or 5 pretty glasses or small bowls and refrigerate for 8–24 hours.
To make the maple and coconut cashew cream:
  1. Drain and rinse the cashews.
  2. Pour a quarter of the coconut cream into a blender.
  3. Add the nuts and blend.
  4. Slowly add the remaining coconut cream and the maple syrup if using, and blend until mixture is very smooth.
  5. Keep in a glass jar in the fridge until ready to use.
To make the marinated plums:
  1. Combine all ingredients.
  2. Toss together and leave 10–30 minutes
Instructions for putting the 3 parts together
  1. 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.
Recipe Notes

Instructions for putting the 3 parts together


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