Health is as precious as any priced jewelry,needs to guarded with the same sense of responsibility.
What started as a hobby of leisure time has now become an inseparable part of my routine.Food blogging indeed has brought out the best of my culinary skills.I owe it all to the viewers for the encouragement and support that has given me the confidence each time to bring out more of the tried and tested healthy recipes.
For a sweet celebration of blog birthday and the Independence day,I couldn't think of a simpler fruit and cream dessert.
As an immigrant I had little knowledge about American history.That has changed recently with my new found interest in nation's past,partly due to my 7 year old's keen interest in reading the biographies of the founding fathers of the nation.He has this knack of memorizing names and numbers,amazingly he could memorize the list of all the presidents.Picked his favorite as Abraham Lincoln,for the big change he brought with the abolition in slavery.I couldn't be more impressed.And his opinion about this dessert in patriotic colors was simply amazing.
As long as one takes care of two important points,first the gelling agents agar-agar(the vegan replacement for gelatin available in most Asian stores) or gelatin be fully dissolved in the liquid and second giving ample time for one layer to set before building another over it,there is little that can go wrong with this delicate dessert..
Recipe :Red White Blue Dessert
Ingredients
The Red Raspberry-strawberry Sauce
2 cups fresh or frozen strawberries and raspberries
1 tablespoon agave nectar
2 teaspoon white sugar
2 tablespoon water
The White Coconut cream layer
1 cup coconut milk
1/4 cup water.
1 tablespoon agave nectar
1 tablespoon agar-agar flakes or unflavored gelatin
The Blue blueberry Jelly layer
2 cups blueberries.
1/4 cup water.
1 tablespoon agave nectar
2 teaspoon white sugar
1 tablespoon agar-agar flakes or unflavored gelatin
Method
Start with making the coconut jelly layer,heat the water in a saucepan and add the agar-agar or gelatin,let dissolve completely,about 3-4 minutes.You don't want any lumps in the jelly,so be sure its totally mixed in.Add the coconut milk and simmer for 3-4 minutes.Pour in in individual ramekins or other ceramic bowls(about 3 inches in diameter) until 1/3rd full and let set in fridge for 2-3 hours until completely stabilized.
Now prepare the blueberry jelly layer similarly,heat the water in a saucepan and add the agar-agar or gelatin,let dissolve completely,about 3-4 minutes.Add the blueberries and let cook for 2-3 minutes until soft.Blend the mixture until smooth.Make sure the coconut jelly layer is completely set,now pour the blueberry mixture over.Set in fridge for another hour or two until set.
Prepare the sauce,by cooking the berries with water and sugar,until soft about 3-4 minutes.Mix in the agave towards the end.Blend smooth and cool.
To unmold,use a knife and carefully run around the ramekins to loosen the edges of the dessert and slowly flip in to a serving plate.Enjoy chilled with red raspberry strawberry sauce and more fresh berries.
The dessert is sent to Weekend Herb Blogging #240,hosted this week by Anh from Food Lover's Journey
Happy Independence day!
