I love strawberries. Actually, my entire family does. We can barely wait to kick off the strawberry season and start devouring these red, sun-kissed treats. Did you know, by the way, that strawberries – botanically speaking – aren’t berries but rather etaerios or aggregate fruits? Food facts are great, aren’t they?
Strawberry sauce: Blend strawberries until smooth.
Strawberry mousse: With an immersion blender, mix equal parts of strawberry mousse and silken tofu. Taste with maple leaf syrup and vanilla extract.
Spelt crumbles: Mix one part coconut butter with two parts whole spelt flour. Add a pinch of salt and a splash of maple leaf syrup. Crumb and bake for 15 minutes at 225°C.
Assembly: On a brush stroke sauce, place dollops of mousse, crumbles and roasted pistachios. Decorate with spheres of fresh strawberries, lemon balm leaves and daisy blossom.