It’s been Wimbledon fortnight. And now it’s over I’m in a brief period of mourning. Being a tennis addict, this always happens. I should be used to it by now. But I can’t help it 😦 I put as much aside as I can … all forms of cleaning, hoovering, shopping, and frankly, cooking. It’s just so hard. Sigh. 🙂
I call it ‘the beans on toast + daily avocado syndrome’. I get it every single year.
So I haven’t blogged much…done much… been out much. I’ve just watched tennis.
With a notable exception.
I made a strawberry fool….and I added Pimm’s No. 1 🙂
What better way to while away an afternoon, than watching my all-time favourite tennis player eventually demolish his extremely resilient opponent in a tense five-setter …… …..than with strawberries blended in an alcoholic coconut cream.
(The boozy bit in this recipe is entirely optional … but I’ll get to that later).
Federer finally begins to inch ahead in the quarter finals!
It’s the last shout for my strawberry patch …and we’ve had strawberry tart, strawberry jam, strawberry smoothies and just plain strawberries………and I mourn them when they’re over too. In fact, is life worth living without strawberries and Wimbledon? I have to wonder….
But nature moves on, the raspberries and blueberries are coming next…and there’s tennis at the Olympics I believe …!
So. Back to the fool:
I used Pimm’s No. 1 and maple syrup for this…which combined, give it a lovely, tawny, dusky flavour, but you could go another way by using a light sweetener (white sugar or light agave) and fresh mint and lemon juice… details below.
- 350gms. strawberries
- a tiny dash of water
- 400ml. can of coconut milk
- 3-4 tbs. maple syrup
- 1tbs. vanilla extract
- 6-10 tbs. Pimm’s No 1 / or juice 1/2 lemon and several leafy stalks of mint
- 1 tbs. cornflour (corn starch)
- 1 tsp. agar-agar powder
- 1 tbs. water
- Wash and trim strawberries.
- Place the strawberries and the tiniest dash of water, in a small pan with a tight fitting lid.
- ** If you’re using the mint and lemon juice option, add the mint (without chopping it up), to the strawberries at this point.
- Place the pan, (with the lid on), on a medium heat and bring the strawberries to a gentle simmer.
- Simmer the strawberries gently for 15 mins.
- Remove from heat.
- ** Remove the strands of mint if using.
- Place the strawberries in a blender and blitz on pulse until fairly smooth.
- Return the strawberry puree to the saucepan.
- Empty the coconut milk into a large bowl (both the creamy bit and the water).
- Add the maple syrup, vanilla extract, and Pimm’s No. 1. / or lemon juice, to the coconut milk.
- Using an electric whisk, whisk everything together. There’s no need to whisk the coconut until it’s fluffy or light. Just whisk everything enough to combine thoroughly.
- Taste, and adjust flavourings if necessary.
- In a small bowl, mix the cornflour (cornstarch) with 1 tbs. water, until smooth.
- Return the strawberries to a low heat.
- Add the liquid cornflour to the strawberry puree, and turn up the heat to medium.
- Stirring briskly, bring the strawberry puree to the boil, and boil for 2-3 mins.
- Remove briefly from the heat and add the agar-agar powder to the strawberry puree.
- Stir quickly to combine thoroughly.
- Place the pan back on the heat and bring to a rapid boil, without stirring.
- Boil rapidly for 3 mins. without stirring, in order to activate the agar-agar.
- Remove from the heat. It will be quite thick at this point.
Bring everything together:
- Acting quickly, with the electric whisk in one hand, and the saucepan of strawberry puree in the other 🙂 , ( kitchen god/goddess or what 😉 ) …. quickly transfer the strawberry puree into the coconut milk mixture, and immediately whisk very thoroughly to combine.
- Pour it all into a serving bowl.
- Chill the fool for at least a couple of hours…. It will set in a soft creamy way, particularly if you’ve added Pimm’s.
Serve with extra strawbs. and …btw. anyone for tennis?
Well done Serena, Andy et al 🙂