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Strawberry Trifles 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
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Strawberry Trifles

Strawberry Trifles

Rate this recipe
1 Vote
4
Mason Jars (250 ml)
0:15
Preparation
0:08
COOKING
1:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 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
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  • 2 Tbsp.
    (30 ml)
    date paste
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  • 1 tsp.
    (5 ml)
    vanilla extract
  • 1 cup
    (250 ml)
    strawberries sliced in half
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  • 1 cup
    (250 ml)
    diced strawberries
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  • 1 Tbsp.
    (15 ml)
    maple syrup
  • 1 1/2 Tbsp.
    (22 ml)
    fresh mint, chopped finely
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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