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Coconut custard, strawberry juice, strawberry salad, palm sugar syrup

With Martin Bosley

Serves 6
Time: 1 hour
Cost for 6 portions: $11.30

Ingredients for Custard:

1 cup cream
3/4 cup Coconut cream
1 cup milk
6 tbspn caster sugar
2 tspn powdered gelatine


In a saucepan heat the cream, coconut cream, milk and sugar. Bring to a simmer for 2 minutes and then remove from the heat. Dissolve the gelatine in 2 tbspn water, and then add to the hot cream. Return the pan to the stove and stir until the gelatine is dissolved, about 2 minutes. Strain the custard cream into a jug and allow it to cool. Just before it begins to set pour the custard into 6 lightly greased ramekins and refrigerate for 4 hours, preferably overnight though. Gently pull the top edge of the custard away from the sides of the ramekins and invert the mold over each serving plate, gently shaking the custard free.

Ingredients for Strawberry Juice:

1 cup sugar
2 cups water
1 punnet of strawberries, hulled and rinsed


In a saucepan bring the sugar and water to the boil for two minutes. Chop the strawberries and put them into a deep bowl. Pour the hot syrup over the strawberries and allow it to cool. There will be enough heat in the syrup o cook them. Once the syrup has cooled down, pour the syrup and strawberries through a sieve, crushing the strawberries as you do. Discard the solids left in the sieve, rinse I, and repeat the process. The resulting juice can be stored in the refrigerator for two weeks.

Ingredients for Palm Sugar Syrup:

250g Palm sugar
1 cup water
1 lime, juiced


Grate the palm sugar and place it into a saucepan and over a low heat with the water and simmer until thick and syrupy. Remove from the heat and add the lime juice. Pour the syrup into a container and cover. Store at room temperature.

To serve, unmold the custards onto individual serving plates. Cut the strawberries in half and arrange in a circle around the base of the custard and drizzle the strawberry juice over them. Pour a teaspoon of the palm sugar syrup over the top of the custard and serve. Garnish with mint if desired.

(TX: 19 September 2011)