As well as being delicious and sure to impress any dinner party guests, this dessert recipe is also easy to make
Ingredients
- 300 ml unsweetened soy milk
- 250 g odourless/culinary coconut oil (you can use regular if you want a coconutty taste) melted
- 150 g icing sugar sieved
- 1 tsp vanilla extract
- zest of half a lemon finely chopped (optional)
Strawberries
- 1 kg fresh strawberries, hulled if you leave them whole they look prettier but halving or quartering them makes them much easier and nicer to eat
- 4 tbsp icing sugar sieved
Pastry
- 320 g ready-to-use vegan puff pastry sheet
- Optional decoration: chopped nuts, dusting of icing sugar, edible flowers, fresh mint sprigs
Instructions
Cream
- Heat the plant milk in the microwave (or on the hob for a little longer) for around 30 seconds to a minute (you want it to be warm but not hot)
- Pour the heated plant milk and melted coconut oil into a high-speed blender and blend for around 1 minute
- Place the mixture in the fridge for a minimum of 3 hours or overnight
- Transfer the mixture to a large bowl and use an electric hand whisk or place in the bowl of a stand mixer with whisk attachment. Add the icing sugar and vanilla extract
- Whisk the ingredients together on the highest setting. It will take 5-10 minutes to start to thicken – don’t give up, it will happen eventually
- When stiff peaks form and you have your desired consistency, stop whisking or it will start to curdle
- Stir through the lemon zest then place in the refrigerator until needed
Strawberries
- Liquidise 200g of the hulled strawberries and then push them through a sieve and into a jug to create a smooth paste. Stir in the icing sugar then place in the fridge until needed
- Set the remaining strawberries aside until the decoration stage
Pastry
- Set the remaining strawberries aside until the decoration stage
- Place the sheet of puff pastry on a baking tray lined with greaseproof paper, prick it with a fork and then pop in the oven for 15 minutes or until golden
- Take the sheet out, turn it over, gently press it down to flatten it again and return it to the oven for another 5-10 minutes
- Leave to cool for a minimum of 15 minutes
- Spread the cream evenly over the cooled puff pastry sheet, leaving about an inch of pastry showing around the edges
- Place the fresh strawberries evenly over the layer of cream
- Top off with the liquidised strawberry paste and optional decorations