STRAWBERRIES WITH CREAM RECIPES

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

Steps:

• Preheat oven to 180˚C. Grease six 12cm fluted round tart tins; line bases with baking paper. Process almond meal, rice flour, maple sugar and salt in a food processor until combined. Add coconut oil, vanilla and 1 to 2 tbsp water; process until a dough forms. Divide dough among tins and press firmly over base and up side. Place tarts on tray and bake until light golden (25-30 minutes); cool.
• For yuzu cream, whisk cornflour and coconut water in a small bowl until combined. Add cornflour mixture to a saucepan with remaining ingredients. Whisk continuously over medium-high heat until mixture boils and thickens (2 minutes). Divide yuzu cream equally among pastry cases. Set aside at room temperature for 1 hour, then refrigerate overnight to set.
• Slice 500gm strawberries. Place sliced strawberries, maple syrup and ginger in a saucepan and cook, covered, over medium-high heat, stirring occasionally, until juices are released (5-6 minutes). Remove from heat and set aside to infuse (30 minutes). Strain and refrigerate until ready to serve. Discard solids.
• Carefully remove tarts from tins. Serve tarts topped with remaining halved strawberries and lemon balm, drizzled with ginger-strawberry syrup.