Recreate the fresh flavours of Thai cuisine in this easy strawberry coconut cream pudding dessert.
600ml pure (thin) cream
1 pandanus leaf (see note), tied
1 1/3 cups (300g) caster sugar
4 titanium-strength gelatine leaves (see note)
300ml coconut cream, plus extra to serve (optional)
Finely grated zest and juice of 2 limes
2 kaffir lime leaves, finely shredded (see note)
250g punnet strawberries, halved
Toasted coconut, to serve
Bring cream, pandanus leaf and 180g sugar to just below boiling point in a pan over medium-low heat, stirring to dissolve sugar. Set aside for 30 minutes.
Soak gelatine leaves in cold water for 5 minutes or until soft. Squeeze excess water from gelatine then add leaves to warm cream, stirring to dissolve. Add coconut cream, then pour into a 1L terrine lined with plastic wrap. Chill overnight to set.
Place 1 cup (250ml) water and remaining 120g sugar in a pan over low heat, stirring to dissolve. Simmer for 2 minutes, cool, then stir in lime zest and juice and kaffir lime leaves. Place strawberries in a bowl, pour over syrup and macerate for 1 hour (no longer or the fruit will discolour).
Tip the terrine out on a plate and cut into thick slices. Serve with berries, toasted coconut and extra coconut cream.
Titanium-strength gelatine leaves are from gourmet food shops. Pandanus leaves and kaffir lime leaves are from selected grocers and Asian food shops.
Begin this recipe one day ahead.
Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
delicious. - August 2011
Recipe by Valli Little