Personally I don’t do detox, so I had to think hard this month. Meeting detox halfway seemed a good compromise to me, a dessert with some possibly tenuous detoxifying qualities. This recipe is based on a popular dessert enjoyed throughout Asia; it uses the gelling agent agar which is produced from a sea plant, so it is completely vegetarian friendly. Agar is also high in fibre and is believed by many to aid digestion and carry toxins from the body. You can mould the agar mixture into any form you wish so have fun creating something unique.
- For the Almond agar gel
- 2 tsp agar powder
- 1 cup water
- 1 cup milk
- 2 tsp sugar
- 1 Tbsp almond extract (to taste)
- For the strawberry agar gel topping
- 1 tsp agar powder
- 1/2 cup water
- Strawberry juice (approx 1 punnet of strawberries, pulped and strain through muslin cloth)
- 2-3 strawberries for garnish (sliced finely)
- 1. Dissolve the agar powder in the water in a small saucepan. Let sit for a few minutes then bringing to a boil.
- 2. Let cool a little, add milk and sugar, stirring until the sugar dissolves and everything is fully combined.
- 3. Add the almond extract, and pour into a container that will allow liquid to settle to a depth of 2.5 to 3cm. Leave until set.
- 4. Turn out and cut into bars.
- 5. Repeat steps 1 and 2 for the thin strawberry layer but replace milk with strawberry juice, pour the agar and juice mixture into a large baking try, pour to a depth of 3-4mm.
- 6. Once set cut into shapes and carefully place on top of your almond agar block with a slice of strawberry.