INGREDIENTS

• 250g sponge cake 2-3cm thick
• 300g fresh strawberries (washed, hulled and sliced)
• 50g large meringues
• 50g small meringues for decorating
• Freeze dried strawberry powder for decorating
• Micro edible flowers for decorating (optional)
• 8 x 250 ml glass jars to serve

 
Strawberry coulis:

• 350g frozen or fresh strawberries
• ¼ cup sugar

 
Strawberry coconut mousse:

• 2 tsp agar powder
• 60ml water
• 1 block Bean Supreme soft tofu (300g) – drained
• 400g frozen or fresh strawberries
• 1 tsp vanilla bean paste
• 1 cup coconut cream
• ¼ cup sugar

 
METHOD

1. Make up strawberry coulis and strawberry mousse as directed below.
2. Cut out rounds of sponge to fit the size of the jars. Place into the jars carefully but firmly.
3. Pour 1-2 tablespoons of the strawberry coulis on the sponge and leave to soak in for 10 minutes.
4. Crumble up the large meringues and scatter over the coulis.
5. Carefully place the sliced strawberries around the inside of the jar, so the cut side is firmly touching the glass.
6. Spoon in the strawberry mousse, leaving a 1 cm gap from the top.
7. Place in the fridge to chill and set up, for a minimum of 1 hour.
8. To serve, scatter mini meringues over the top of each pot, dust lightly with the freeze dried strawberry powder and arrange micro flowers artfully (if using).

 
Strawberry coulis:

1. In a food processor, blitz strawberries and sugar together into a smooth puree.
2. Place in a saucepan over a medium heat and bring to the boil, while stirring.
3. Remove from heat to cool slightly.

 
Strawberry coconut mousse:

1. Add agar to the water and heat in the microwave for 20-30 seconds until dissolved.
2. Place tofu, strawberries, vanilla, coconut cream and sugar into a blender. Blend until smooth and creamy.
3. Pour in the agar mixture and blend until thoroughly mixed through the mousse. Set aside.

 
SERVES: 8 / Prep time 1 hour