Saturday 19 August 2017

Indy Power's strawberry shortcake pots

Strawberry Shortcake Pots
Strawberry Shortcake Pots
Poached pears

Indy Power

These strawberry and shortcake pots make great wedding desserts or treats for your afters guests.

Strawberry shortcake pots

If you're planning a summer wedding you're probably finalising your menu right about now. These are so gorgeous for a wedding or a party (or just dessert!), and they're easy to serve, so pretty to look at, and suit just about every guest's dietary requirements. All the bits can be made ahead of time but they're best served assembled on the day.

Makes 8.

Gluten-free, dairy-free, vegan and paleo-friendly

Ingredients

For the shortcake:

120g ground almonds

3 tablespoons melted coconut oil

2 tablespoons maple syrup or honey

Pinch of sea salt

For the cream:

2 tins coconut milk, refrigerated overnight

1-2 tablespoons maple syrup or honey

300g strawberries

Method

Preheat the oven to 180°C. Take the tins of coconut milk out of the fridge and set them aside to soften. Add all of the shortcake ingredients to your food processor and blend on high until well combined. Press the mixture very firmly into a small baking tin lined with parchment paper and bake for about 12 minutes until golden and starting to crisp. Set it aside to cool.

Scoop the coconut cream from the top of each tin (keep the water for use in another recipe) and add it to a large bowl with a tablespoon of maple syrup/honey (use an extra tablespoon if you want it sweeter). Use an electric whisk to whip the cream.

Chop most of the strawberries into small slices, keeping a few back for the tops, and fill the bottom of each serving jar. Add a dollop of cream on top.

Use your hands to crumble the cooled shortcake into small chunks and crumbs. Sprinkle a generous layer into each jar. Add another layer of cream and top with a whole strawberry before serving.

INDY LOVES…

Letterpress stationery. I’ve always loved letterpress, there’s something so beautiful about the change in texture even with the simplest design. It’s the oldest form of printing that uses custom plates to transfer the ink on to the paper, which creates an impression in the paper rather than just printing flat on top of it.  I have the prettiest letterpress business cards with coloured edges that I had made on etsy.com a few years ago, and I can’t wait to design something similar for my wedding invitations. I’ve been told it takes longer than traditional printing, so make sure to take that into account when planning!

WEDDING FEVER? LET IT GO!

I’m getting married at the end of the summer, so this wedding special came at the perfect time for me. The dinner menu is one of the biggest decisions for anyone planning a wedding, and I’ve decided to go with the flow rather than overthink it. I’m getting married in France and have opted for a menu of traditional, regional specialities, showcasing the best of the area and all of the gorgeous local ingredients. Working in food and loving it so much I could easily find myself over-stressing about the menu and trying to control too much, but I’ve decided to sit back and let the caterers do their thing. Once you’ve picked a good caterer that you trust, no matter where you’re getting married you can’t go wrong with a seasonal, local menu, and it will leave you with less stress and more time to enjoy the build up and the day itself.

TIME OF THE SEASON

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Poached pears
 

If strawberries aren’t your thing, this recipe is so delicious with lots of other fruits. For winter weddings, think stewed apples or poached pears, and other summer beauties like fresh peaches and sliced figs make a gorgeous pairing with the whipped coconut cream and crumbly shortcake. Serve them in jars like I have, pretty glasses, or even paper cones, depending on the vibe of your day.

thelittlegreenspoon.com

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