Cooking Instructions
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Step 1
Preheat the oven to 340 degrees F (170 degrees C).
Step 2
Line a square 6-inch dessert mold with heavy-duty foil. Run the
Digestive Biscuits (1 cup)
in a blender or crush them in a Ziploc.
Step 3
Stir in the
Clarified Butter (3 Tbsp)
and transfer to the prepared tin. Press the crumbs firmly into place to make a base.
Step 4
Bake in the oven for 10-12 minutes until light golden brown. Cool completely on a rack while you make the chocolate layer.
Step 5
Prepare the chocolate layer by whisking together
Cream (6.5 oz)
,
Dark Chocolate (1/3 cup)
,
Corn Flour (1/2 Tbsp)
,
Agar-Agar Powder (1/2 tsp)
,
Unsweetened Cocoa Powder (1 Tbsp)
, and
Brown Sugar (2 Tbsp)
in a heavy bottom saucepan until lump-free.
Step 6
Simmer over low heat stirring constantly until the chocolate melts and thickens to a custard consistency. Whisk well, then strain and cool slightly.
Step 7
Pour over the cooled biscuit base and place in the freezer for 30 minutes until firm to touch.
Step 8
To make the Vanilla Coconut Layer, whisk together
Coconut Milk (6.5 oz)
,
Cream (1.5 oz)
,
Agar-Agar Powder (1 tsp)
,
Corn Flour (1 Tbsp)
,
Vanilla Bean Pod (1/2)
, and
Raw Sugar (2 Tbsp)
in a heavy bottom saucepan until lump-free.
Step 9
Simmer over low heat stirring constantly until the mixture thickens to a custard consistency. Whisk well, then strain and cool slightly.
Step 10
Gently pour over the chocolate layer and place in the freezer for 30 minutes until firm to touch.
Step 11
Prepare the Strawberry Layer. Reserve 50 g of the
Fresh Strawberries (1 2/3 cups)
. Place remaining strawberries,
Brown Sugar (3 1/2 Tbsp)
, and
Water (2 Tbsp)
in a heavy bottom saucepan and stir well to mix. Simmer over low heat stirring constantly until the berries break down and release their juices.
Step 12
Strain the syrup, return to the saucepan and stir in the
Agar-Agar Powder (1/2 tsp)
. Simmer for 3-4 minutes. Cool slightly and stir in the reserved strawberries.
Step 13
Immediately pour over the set vanilla coconut custard and return to the freezer to set, for approximately 20 minutes. Leave to set in the fridge overnight.
Step 14
Slice with a serrated knife. Enjoy!
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