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Strawberry Trifles
2014-06-25
https://www.metro.ca/userfiles/image/recipes/bagatelles-fraises-dici-10115.jpg
PT15M
PT08M
PT1H23M
Preheat the oven at 375F.Prepare the crumble by combining the coconut, the almonds, the pumpkin seeds and the oat bran in the bowl of a food processor. Pulse for a few minutes. Remove from the food processor and transfer to a bowl.Add the honey, cinnamon and canola oil. Mix well all the ingredients.Spread the crmble mixture uniformly on a baking sheet and cook in the oven for about 8 minutes without stirring. When the crmble is golden brown and crunchy, remove from the oven and let it cool for a few minutes.For the strawberry mousse, combine the tofu, the date purée, the vanilla, one cup of sliced strawberries in the bowl of a food processor. Mix well until a smooth purée is obtained. Remove from the food processor and reserve.To assemble the trifles, pour 2 tablesppons of strawberry mousse in the bottom of each jars. Add 2 tablespoons of crumble mixtures and layer with 2 more tablespoons of strawberry mousse. Finally, add 2 last tablespoons of crumble mixture and top with the last 2 tablespoons of strawberry mousse in each jar.Top with the diced strawberries right on top of the trifles and decorate with a mint leaf if desired.Refrigerate for one hour before tasting.
4
Chef Caroline McCann
5
1
5
5
Strawberry Trifles
4
Mason Jars (250 ml)
0:15
Preparation
0:08
COOKING
1:23
TOTAL TIME
Ingredients
-
1/4 cup
(65 ml)unsweetened grated coconut
-
2 Tbsp.
(30 ml)slivered almonds
-
2 Tbsp.
(30 ml)pumpkin seeds
-
1/2 cup
(125 ml)oat bran
-
1 Tbsp.
(15 ml)honey
-
1/4 tsp.
(1 ml)ground cinnamon
-
1 1/2 Tbsp.
(22 ml)canola oil
-
One pack of 12.3 ounces silken tofu, firm
-
2 Tbsp.
(30 ml)date paste
-
1 tsp.
(5 ml)vanilla extract
-
1 cup
(250 ml)strawberries sliced in half
-
1 cup
(250 ml)diced strawberries
-
1 Tbsp.
(15 ml)maple syrup
-
1 1/2 Tbsp.
(22 ml)fresh mint, chopped finely
Preparation
Preheat the oven at 375F.
Prepare the crumble by combining the coconut, the almonds, the pumpkin seeds and the oat bran in the bowl of a food processor. Pulse for a few minutes. Remove from the food processor and transfer to a bowl.
Add the honey, cinnamon and canola oil. Mix well all the ingredients.
Spread the crmble mixture uniformly on a baking sheet and cook in the oven for about 8 minutes without stirring. When the crmble is golden brown and crunchy, remove from the oven and let it cool for a few minutes.
For the strawberry mousse, combine the tofu, the date purée, the vanilla, one cup of sliced strawberries in the bowl of a food processor. Mix well until a smooth purée is obtained. Remove from the food processor and reserve.
To assemble the trifles, pour 2 tablesppons of strawberry mousse in the bottom of each jars. Add 2 tablespoons of crumble mixtures and layer with 2 more tablespoons of strawberry mousse. Finally, add 2 last tablespoons of crumble mixture and top with the last 2 tablespoons of strawberry mousse in each jar.
Top with the diced strawberries right on top of the trifles and decorate with a mint leaf if desired.
Refrigerate for one hour before tasting.
Source :
Chef Caroline McCann
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