5. Strawberry And Marshmallow Mousse:
You Will Need:
250 grams of fresh strawberry, halved
25 grams of caster sugar
140 grams of mini marshmallow
200ml double cream
How To:
Put all the strawberries, except two into a pan along with sugar and 100 ml water.
Cook the strawberries for about 3 minutes.
Take it off the flame and mash using the fork.
Add the marshmallow and stir until it dissolves. Leave it aside to cool.
Whip the cream until it doubles in sizes and fold into the cooled strawberry mix.
Spoon the mixture into separate bowls and chill for about 2 hours or until set.
Use the reserved strawberries for garnishing.
6. Strawberry Filled Pastries:
You Will Need:
For The Pastry Crust:
1 ¼ cups all-purpose flour
¾ cup quick cooking oats
2 tablespoons of sugar
2 tablespoons of ground flaxseed
1 large egg, beaten
½ teaspoon of ground cinnamon
1/3 cup refined coconut oil, at room temperature
¼ cup low-fat milk
For The Strawberry Filling:
16 ounces of strawberries, hulled
2 tablespoons of sugar
A pinch of salt
1 tablespoon of cornstarch
1 tablespoon of lemon juice
Additional Ingredients
1 large egg, beaten
How To:
Place the oats in the food processor jar and process for about 20 seconds or until you get a fine powder.
Add flax seeds, flour, salt, sugar, cinnamon and process for 10 more seconds, until well combined.
Add coconut oil and pulse until lumps of coconut oil are visible. Add the milk and pulse for 10 to 12 times. You’ll get a dough like consistency now.
Shape the dough into two equal sized balls and place in separate plastic bags. Flatten the dough slightly with your hands.
Place the bag on the work surface and roll out the dough to all four corners of the bag.
Open the bag to remove the air bubbles and then reseal. Place the flattened dough in the freezer. Repeat the same method with the other ball.
For the filling, process the strawberries until chunky and not completely pureed.
Transfer the mixture to a medium-sized saucepan and stir in the salt and sugar. Place the pan over medium flame and bring it to a simmer.
Lower the heat and keep simmering until the mixture reduces slightly.
In a small bowl, whisk together cornstarch and lemon juice until well combined.
Now stir into the berry mixture and continue to simmer until the mixture thickens. Leave it to chill in the refrigerator.
Take out the dough from the freezer and cut into 12 rectangular pieces.
Line the baking sheets with parchment paper and place six rectangles on it. Put a teaspoon of strawberry filling in the middle of each rectangle and spread gently with a knife.
Place the remaining rectangles on top of each pastry and seal the edges with a fork. Poke holes on each pastry and brush it with egg wash. Bake for 18 minutes or until brown and crispy.
