Strawberries for everyone Keimling Natural food

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Pineapple panna cotta with strawberry sauce

Photo and recipe: Angela Griem - createrawvision

Panna cotta ingredients

20 g Irish Moss, soaked in water for 24 hours and then rinsed thoroughly with cold water
120 g raw dried pineapple from Keimling
250 ml raw coconut water
50 g coconut strips, soaked in water for ten minutes
100 g cashew nuts, soaked in water for 2 hours
2 tbsp agave syrup
3 tbsp coconut butter, melted
1 tbsp raw pistachios, chopped
1 tsp raw shredded coconut

Sauce ingredients

350 g fresh strawberries
1 tsp lemon juice
3 raw medjool dates
1 tbsp agave syrup

Preparation

Briefly blend the Irish moss with 125 ml coconut water in a high-speed blender until smooth. Make sure that it is barely heated, otherwise the coconut water may change its flavour. It is best to switch off the high-speed blender from time to time and allow the gel to cool. Blend the cashew nuts with the pineapple and the remaining coconut water in a high-speed blender until smooth.

Add the Irish moss gel, coconut strips and agave syrup and blend again briefly. Again, make sure that the cream is only slightly warm. Flavour with agave syrup and then add the melted coconut butter. Again, make sure that the cream does not become warm. Pour the cream into small bowls or a cup and leave to set in the fridge for at least three hours or in the freezer for at least one hour.

To make the strawberry sauce, blend all the strawberries with the lemon juice, dates and sweetener in a high-speed blender until smooth.

Turn the panna cotta out onto a plate. If it is difficult to remove from the mould, you can briefly hold the mould upside down under cold running water or use a knife on the edge to loosen the panna cotta from the mould.

Pour the strawberry sauce around the panna cotta, sprinkle the sauce with grated coconut and sprinkle the panna cotta with chopped pistachios.

Citrus cheesecake with strawberries

Ingredients for a small 18 cm diameter springform tin

Ingredients for the base

100 g dates
50 g cocoa nibs
50 g almonds

Ingredients for the cream

100 g cashew nuts
30 g Irish moss, dry, soaked approx. 100 g
50 g agave syrup
200 g fresh strawberries, hulled and whole
50 g fresh strawberries, hulled and diced
100 ml water

Preparation of the base:

The base is made completely dry in a high-performance blender without a tamper, e.g. at Blendtec. Place all the ingredients in the blender jug and process using the pulse function until a uniform, crumbly dough is formed. Pour this into the springform tin and spread and press down with the backs of your fingers.

Preparation of the cream:

Irish moss is a marine product, so it is important to soak the dry seaweed in plenty of water the day before preparation and rinse it several times to release the salt and sea flavour. Using cartilaginous algae as an ingredient means that other nuts and fats can be omitted, making the strawberry tart light and easily digestible. Without the use of Irish moss, the cashew nut content must be increased to a total of 200 g.

To make the topping, put the ingredients, except the strawberries, into the blender jug in the following order: Water, Irish moss, agave syrup and cashew nuts. Now blend at maximum speed to a fine cream, adding a little more water if necessary (as little as possible). Season to taste and refine with more sweetness, a pinch of salt or a little lemon juice if necessary. Divide the cream in half and, after applying the first layer, spread the whole strawberries evenly and press them in a little. Spread out the remaining cream, smooth it out and decorate with the strawberry pieces. Cover the springform tin and leave to set in the fridge for at least 4 hours.

Tip: Some fresh mint harmonises well with the strawberry, either mix 1-3 leaves into the cream or use whole leaves as decoration. Keeps in the fridge for up to 3 days.