Strawberry Vegan Cream Crunch
Photo: Jan Reiser
Wimbledon belongs in every sense to the British heritage. Each summer the sound of the racket to the ball and the energetic grunts can be heard on television and in pubs around the country.
The atmosphere at Centre Court during these days is second to none and unique. The odd joke with your seated neighbour and of course, the Pimms and strawberries. My funniest memory was the summer of 1996 when a spectator shouted out to Steffi Graf:… ‘Will you marry me?’. She tried hard to keep a straight face, and unable to concentrate on her game she answered: ‘How much money do you have?’. It still goes down as one of the funniest moments on the courts.
Serves 4
For coconut chia cream:
— 400ml Coconut milk
— 4 tbsp Chia seeds
— 6 tbsp maple syrup
— ¼ tsp vanilla powder
— Pinch of salt
For strawberry crunch:
— 250g Strawberries
— 3 tbsp maple syrup
— 750ml water
— 2 tsp lime zest
— 1 tbsp lime juice
— 2-3 fresh strawberries as topping
Coconut chia cream:
Mix all the ingredients together with a hand or stand mixer for 2 minutes.
Chill overnight in the serving glass of your choice. Fill only half the glass and place in the fridge.
Strawberry crunch:
Slice the strawberries into a width of about 0.5cm.
Place in a pan with the water, maple syrup, lime zest and lime juice.
Simmer on a low heat for around 8–-10 minutes.
Pour the strawberry mix into a metal container approx. 20×x10cm and place in the freezer for at least 4 hours.
Remove from the freezer and leave for around 30 minutes before using a fork to break up the frozen strawberries. Add the strawberry crunch to the top of the chia cream.
Then top the glass with freshly cut strawberries.