Calling all edible flower lovers. Here, eco botanist and cook Linda Brennan shows us how to make a beautiful chilled dessert using gorgeous delicate flowers from her organic garden.
Best of all you can make this no bake layer cake up to a week before you need it and keep it in the freezer.
Allow it to thaw and decorate with fresh flowers when ready to serve. If there are leftovers, refreeze without the flower decorations.
- 1 cup almonds, soaked 4 hours then drained
- 8 pitted soft dates
- 1/3 cup sunflower seeds soaked 4 hours
- 1 ½ tablespoons coconut oil
- ½ teaspoon salt
- 2 cups raw cashews, soaked 2 hours then drained
- 1/3 cup coconut oil
- 3 lemons zested and juiced
- ¼ cup coconut water
- 1/3 cup honey
- 1 teaspoon vanilla paste
- 30 ml lime juice
- 30 ml water
- 4 g agar agar or 8 g Jell-It-In
- 250 g fresh or frozen strawberries
- 1 cup cooked sweetened rosellas with ¼ cup juice*
Crust: Use a food processor to process all the ingredients to a fine crumb. Press the crumb mix into a parchment or foil-lined 20 cm springform pan. Chill.
Cashew layer: Ensure all ingredients are at room temperature and that the coconut oil is liquid. Whizz the ingredients in a blender for 1 to 2 minutes until silky smooth. Pour the cashew mixture over the crust and freeze.
Strawberry layer: Make this layer once the cashew layer is firm. Place the lime juice, water and agar in a saucepan. Mix until dissolved. Bring to the boil then turn off heat. Add the berries and rosellas to the saucepan and heat through gently until the agar is once again dissolved. Cool just a little. Blend the mixture until smooth.
Pour over the cashew layer and freeze.
Serve thawed, topped with a garland of cosmos.
*You may substitute cooked sweetened plums for rosellas.
The Carousel would like to thank Linda from Ecobotanica for this recipe.