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Strawberry Slice


Scale

Ingredients

Shortbread Crust:
  • ⅔ cup (80g) gluten free flour
  • ⅓ cup (40g) almond flour
  • ¼ cup melted coconut oil
  • 12 Tbsp maple syrup
  • ¼ tsp salt
Filling:
  • ½ cup strawberries
  • ¼ cup water
  • ¾ cup full fat coconut milk
  • ¼ cup maple syrup
  • 1 tsp hibiscus flower powder
  • 1 tsp agar agar powder
Jelly:
  • 1½ cups strawberries
  • ¼ cup maple syrup
  • 1 cup water
  • 1 tsp agar agar powder
  • 1 cup sliced strawberries

Instructions

  1. Line a 6″ square baking pan with parchment paper. Set aside.
  2. In medium bowl, add the crust ingredients and mix until combined. Firmly press mixture into a prepared pan with your hands. Bake at 180C/360F for 15-18 minutes until the edges are lightly browned. Transfer to a wire rack and let it cool.
  3. Add strawberries and water into a blender. Pulse until smooth. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.
  4. In a saucepan, bring coconut milk, strawberry juice to a boil. Add agar-agar, hibiscus flower powder and stirring constantly until completely dissolved, about 2-3 minutes. Then lower the heat and add in maple syrup. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the base. Chill in fridge to set.
  5. Make the strawberry syrup: Combine strawberry, water, and 2 tablespoon sugar in a saucepan bring mixture to a boil. Turn the heat down and continue to simmer for 15-20 mins. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.
  6. In a saucepan, bring 1¼ cup strawberry syrup to a boil. Add agar-agar and stir constantly until agar completely dissolve. Let simmer for 1 min.
  7. Assemble sliced strawberries onto strawberry cream layer, pour the jelly over strawberries. Transfer the pan to the fridge to set. About 2-4 hours.

Notes

Find more of Mei’s recipes on nm_meiyee.

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