Today, in time for Valentine’s Day I have decided to give you one of my new recipe creations: A mouth watering, Strawberry Rhubarb and Almond Cardamom Crumble Trifle with Infused Rosewater Coconut Cream. It is a simple valentines dessert with divine flavors of strawberries, rhubarb, cardamom and rosewater.
Rhubarb and Strawberries are two of my favorite fruits to combine. It reminds me of Swedish summers and being a little child picking, but mostly eating strawberries and rhubarb to make a pie. As they are one of the first fruits of the spring, I was ecstatic when I found them at the farmer’s market. Knowing that they are grown locally and organic makes it so much tastier.
Cardamom originated in India and is one of the world oldest spices and has been used for over 4000 years as a flavoring in both savory and sweet dishes as well as for medicinal purposes. Thanks to the Vikings, a thousand or so years ago, this potent spice is very popular in Scandinavia. It was introduced there after they came across it whilst on their travels in Constantinople and on the caravan routes. My teammates at the Living Light Culinary Institute all know that I am somewhat obsessed with this spice. I often had to control myself not to use it in too many of my recipe creations.
Rosewater is another favorite of mine. It was Ancient’s most romantic herbs and used in various recipes during the Arab Empire to make sweet drinks and desserts or for seasoning savory dishes. I just love the idea of making sweets using rosewater. The sweet scent of rose beautifully lingers on a little longer in the mouth after the food has gone. Is your mouth watering yet? Alright lets begin!
First we will start with making the almond cardamom crumble. Second, we will prepare the strawberry rhubarb confit and lastly we will prepare the rosewater infused coconut cream.
Yield: 4 Portions
Crumble ingredients:
1 cup raw almonds
5 medjool dates
1 1/4 tsp cardamom, ground
Pinch of salt
1) Add almonds to a food processor and process to an almond meal. Be careful no to over process. You want to almonds to be slightly grainy and a little sticky when crumbled together. 2) Add seeded and separated dates to the almonds and pulse the mixture. The mixture is ready when is lightly stick together. 3) Add the cardamom and salt. Set aside.
Confit Ingredients:
1 cup of rhubarb small dice
1 cup of strawberries small dice
1 Tbs lemon juice
3 Tbs Coconut paste sugar (may need add depending on how sweet the fruit is)
1 Tbs pshyllum husk powder
1) Peel skin of the rhubarb. 2) Cut strawberries and rhubarb into small dice 3) Gently mix together in a medium bowl. 4) In a small bowl using a small whisk, mix together lemon juice, coconut sugar and psyllum husk. Add the psyllum husk mixture to the confit stirring gently. (Psyllum husk will keep the mixture together and soak up any liquids)
Now, lets make the last layer of luscious coconut rosewater cream.
Cream Ingredients:
1 ½ cups of young coconut meat
½ tsp rosewater 2 Tbs water
2 Tbs coconut sugar paste
2 Tbs purified water
1) Add all the ingredients to a high power blender and process until smooth.
I’m serving my valentines dessert in two champagne glasses to make it a little extra romantic. Layer the Trifle starting with crumble, then confit and lastly the cream. Repeat with another layer and add mint leaves on top of the trifle and sprinkle some rose pedals on the table for decoration. Lastly, light some candles and you have the perfect romantic getaway.
Ohhh so yummy! The cardamom from the crumble, strawberry and rhubarb confit together with the infused rosewater coconut cream makes for the perfect bite. I can’t wait to share this with my man and our little baby. Not only is it easy to prepare. It is low glycemic, nutritious and delicious. It will sure make an impression on your special someone.
Tools: Food processor, Blender, Mixing bowls -various sizes,Measuring Cups, 4 Champagne glasses 4 tall spoons, tasting spoons, 1 spatula, 1 chef knife, Rose pedals for decoration
Tips: For best result and the best flavor. Always use fresh herbs and spices and/or grind your own dried spices. Dried spices only store well for up to 3 months .
Alternative: Make a pie instead. Spread crumble into a pie pan. Add the confit evenly on top and serve with a dollop of cream.
0.000000
0.000000
