Balsamic Roasted Strawberries with Toasted Almond Crumble served with Rhubarb Coulis and a  Vegan Creme Anglaise

This is the dessert of all desserts when you want to go all out and impress with something that tastes absolutely amazing. The flavour combinations are incredible and the textures bring this dish to life. It is actually quite simple to prepare as it is prepared in stages. Give this a try and you will see why this dish just has to make its way to your table.

60 Minutes

Serves 4

? kcal per serving

METHOD

Begin by preparing the strawberries but as they are roasting you can prepare the crumble and some of the other steps that follow.

preheat the oven to 140 degrees Celsius.

Place the strawberries on a foil lined baking tray. Mix together the agave and balsamic and pour over the strawberries.

Bake for 30 minutes, until the strawberries have softened but are still firm and there is a good layer of juice that has come out of the strawberries. Put to one side. Turn the heat to 180 degrees.

Prepare the crumble by placing the flour and vitalite into a bowl. Rubbing between your fingers, continue until the mixture resembles breadcrumbs. Add the sugar and almonds and mix well. Place on a foiled baking tray and put to one side. This will go into the oven once the strawberries have cooked. Cook for 15 minutes and then remove from the oven. Mash up the crumble with a spoon, mix well, place back in the oven for a further 15 minutes until golden brown.

Prepare the rhubarb coulise as follows.

Place all of the coulise ingredients in a saucepan and bring to the boil. Turn down the heat and cook gently until you can mash the rhubarb with the back of a spoon. Put into a blender and blend until smooth. Put to one side, but if you want a smoother sauce you can pass it through a sieve before serving. Be sure to remove the vanilla pod.

Prepare the creme anglaise.

In a cup mix the cornflour with 4 tablespoons of the soya milk until no lumps remain.

Remove the seeds from the vanilla pods and place these, along with the pod and all of the other ingredients, including the cornflour mix, into a saucepan on a medium heat and cook until thickened. Pour into a jug to serve. Note that the creme anglaise will continue to thicken as it cools and so if it seems too wet, do not worry.

This dish can be served hot or cold. If you are serving hot, then you can prepare many of the stages in advance and just heat up as needed.

Plating up.

Place a layer of 6 strawberries on the plate, and cover with some of the juice. Place some crumble topping over the strawberries. Place a large spoonful of the rhubarb coulise on the side and serve with the creme anglaise.

Alternatively, layer it into a bowl and devour it.

RECIPE NOTES

RECIPE TIPS