Strawberries on Coconut Gelée

Ingredients

• 2 limes
• 250 ml unsweetened coconut milk (9% fat)
• 1 tsp agar-agar
• 2 tbsp powdered sugar made from raw cane sugar
• 30 g ginger (1 piece)
• 500 g strawberries (preferably small berries)
• 2 stems lemon balm

Instructions

1. 1.

   Halve the limes and squeeze out the juice. In a small pot, whisk 100 ml coconut milk with agar-agar.

2. 2.

   Bring the mixture to a boil. Simmer gently for 2 minutes while stirring occasionally, then let it cool.

3. 3.

   Add the remaining coconut milk, powdered sugar and 3 tbsp lime juice; beat with a whisk until smooth.

4. 4.

   Peel the ginger and cut into four pieces. Press three pieces through a garlic press into the coconut cream. Season with 1–2 tbsp lime juice.

5. 5.

   Rinse a rectangular stainless steel or porcelain dish (about 15 x 12 cm) cold and line it with plastic wrap.

6. 6.

   Pour the coconut mixture in; cover and refrigerate for at least 2 hours, preferably overnight, until set.

7. 7.

   About 20 minutes before serving, rinse strawberries gently in water and pat dry with paper towels. Clean, halve and place them in a bowl.

8. 8.

   Press the remaining ginger through the garlic press and mix into the berries with the rest of the powdered sugar. Wash lemon balm, shake dry and pluck leaves.

9. 9.

   Pour the gelée from the dish onto a work surface. Remove the plastic wrap and cut the gelée into larger cubes. Arrange strawberries on top and garnish with lemon balm leaves.