Sunday 27 November 2016

Strawberry, coconut and praline trifle



As a gardener, I eagerly anticipate every season: apricot season, broccoli season, broad bean season, asparagus season and – hooray – strawberry season. Right now is the best strawberry season I’ve ever had, and I can only put it down to the incredible rain we had over winter. And the fact I let the runners from all of last year’s strawberry plants grow into a bajillion new plants.
Strawberries are super easy to grow. You can always buy a plant at your local nursery but if you have a friendly gardener and a bit of patience, wait until the end of strawberry season when the plants put out runners. This means they literally grow another strawberry plant, which they plant nearby, all by themselves. 
Give the new plant time to grow some roots then cut the stem that’s connecting it to the mother plant and transplant that baby to a sunny new home in rich soil that’s full of compost. Mulch around the plant and under the leaves to stop mud splashing up and damaging the fruit. Water regularly until the plant settles in and again when it’s flowering. Ease up on the water when the flowers turn into fruit as too much water can spoil strawberries. Pick them when they reach the most beautiful deep red, but before the slaters get to them or they go mushy. 
Like most berries, strawberries taste best when eaten within about 15 seconds of picking – the supermarket versions can’t even hope to compete. If you have too many to eat fresh, you can simply freeze them and use them in smoothies, or you can try this delicious strawberry, coconut and praline trifle. The brandy strawberries can be used within two days but will last much, much longer if you can hold out that long. If you’re not a fan of brandy, try white rum, vodka or even balsamic vinegar, or simply roughly chop fresh strawberries, add some finely chopped mint or basil, and use that as the berry layer. 
For the praline, I’ve used I Quit Sugar’s method but substituted the nuts for buckwheat, almonds and sunflower seeds – feel free to use which ever nuts or seeds you have available.

Strawberry, coconut and praline trifle

1 cup of strawberries
½ cup of brandy (see above note on alternatives)
1 can Ayam coconut cream
½ cup rice malt syrup
½ cup almonds
¼ cup buckwheat
¼ cup sunflower seeds
½ tsp vanilla extract
½ tsp cinnamon
The zest of half an orange
Dark chocolate

3-7 days out
If using the alcohol/balsamic vinegar option, halve or roughly chop a cup of strawberries and loosely pack into a clean jar. Add brandy (or your preferred liquid) until the jar is approximately two thirds full of the liquid. Screw on the lid and stick the jar somewhere out of direct sunlight for at least a few days.
24 hours out
Refrigerate a can of good quality, pure (no guar gum) coconut cream – you need to do this at least several hours in advance.

On the day
To make the praline, preheat your oven’s grill to high. Gently warm the rice malt syrup in a small saucepan on the stove, stir through the nuts and seeds, pour onto a lined tray and stick under the grill for five minutes until the syrup is golden and bubbly (don’t let it or the nuts burn). Cool completely then pulse in a food processor or roughly chop. If making early, store in an airtight container.
Building your trifle
To make the whipped coconut cream, get the can from the fridge, open, and scoop out the cream, leaving behind any liquid left in the bottom. Don’t shake the can at all to ensure the cream and the liquid stay separate. Put the cream in a bowl with a drizzle of vanilla essence and a shake of cinnamon, and whip gently until smooth. 
In two small glasses, add a layer of strawberries and their brandy, a layer of coconut cream, a layer of praline, some finely grated chocolate and orange zest, a layer of coconut cream, a layer of strawberries and their brandy, and top with the praline, chocolate and zest. Serve immediately or refrigerate and serve later.

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