OK! (Australia) - - Food -


• 500g straw­ber­ries, chopped, plus ex­tra, sliced, to serve

• 1⁄2 cup caster sugar

• 1 tbsp gela­tine

• 1⁄4 cup boil­ing wa­ter

• 400ml can co­conut cream

• 300g silken tofu

• 1 tsp vanilla bean paste


• 1 cup pecans

• 1 cup rolled oats

• 1⁄4 cup honey

• 2 tbsp ex­tra vir­gin olive oil


1 Pre­heat oven to mod­er­ately low, 160°C. Line base and sides of a 20cm spring­form cake pan with bak­ing pa­per. 2 NUT BASE Pulse all in­gre­di­ents in a food pro­ces­sor un­til coarsely com­bined. Press base evenly down in pan. Bake 15-18 min­utes un­til golden. Set aside. 3 Mean­while in a medium saucepan, cook straw­ber­ries and sugar 10 min­utes on medium un­til juices are syrupy. Set aside. 4 Sprin­kle gela­tine into boil­ing wa­ter and whisk with a fork to dis­solve. Whisk into straw­berry mix­ture (see tip). 5 Add co­conut cream, tofu and vanilla to straw­berry. Us­ing a stick mixer, blend un­til smooth. Cool at room tem­per­a­ture 15 min­utes un­til it be­gins to thicken. 6 Pour into base. Gen­tly knock base to re­lease air bub­bles. Chill overnight. Serve topped with ex­tra straw­ber­ries.

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