Almond Curd with Lime Strawberries
- Kid-friendly
- Heart-healthy
- Gluten free
- Lactose free
Simply macerated in a sweet and tart sauce, these berries are a wonderful topping for the almond curd. You can also serve them on almond-flavoured or other sweet tofu or over frozen yogurt.
Ingredients
- 3 cups (750 mL) quartered strawberry
- 2 tbsp (30 mL) liquid honey
- 1 tsp (5 mL) grated lime rind
- 2 tbsp (30 mL) lime juice
- Almond Curd:
- 2 cups (500 mL) blanched almond
- 1/2 cup (125 mL) granulated sugar
- Half pkg unflavoured gelatin
Preparation
Almond Curd: Coarsely chop almonds. In saucepan, bring 3½ cups (875 mL) water and almonds to boil. Cover and remove from heat; let sit for 12 hours or overnight.
Return to heat and bring to boil; reduce heat and simmer, covered, until almonds are tender, 45 minutes. Remove from heat; stir in sugar and let cool. Transfer to blender; add ¼ cup (60 mL) water and blend until smooth. Strain through fine sieve into bowl.
In small saucepan, sprinkle gelatin over 3 tbsp (45 mL) water. Heat over low heat, stirring, until gelatin is dissolved. Stir into almond mixture. Cover and refrigerate for at least 6 hours. (Make-ahead: Refrigerate for up to 1 week.)
In bowl, combine strawberries, honey and lime rind and juice; let stand until strawberries start to release juice, about 5 minutes.
Spoon almond curd into bowls; top with strawberry mixture.
Return to heat and bring to boil; reduce heat and simmer, covered, until almonds are tender, 45 minutes. Remove from heat; stir in sugar and let cool. Transfer to blender; add ¼ cup (60 mL) water and blend until smooth. Strain through fine sieve into bowl.
In small saucepan, sprinkle gelatin over 3 tbsp (45 mL) water. Heat over low heat, stirring, until gelatin is dissolved. Stir into almond mixture. Cover and refrigerate for at least 6 hours. (Make-ahead: Refrigerate for up to 1 week.)
In bowl, combine strawberries, honey and lime rind and juice; let stand until strawberries start to release juice, about 5 minutes.
Spoon almond curd into bowls; top with strawberry mixture.
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