Have you ever opened a fridge and it just looks like a bachelors fridge? You know… the one that has pickles, some beer and a couple stray items here and there. Well when I first moved to France that’s how the fridge always felt and yet somehow my (now) husband could always whip something up and he wouldn’t consider himself too interested in cooking either.
It’s a French thing, I swear.
Thankfully, I’m learning and while I don’t consider myself a master of it yet, my skills in this department are growing.
So what does this have to do with dessert? Leftovers.
I believe it was Jacques Pepin who talked about when growing up it was his job to come up with a way to reinvent the leftovers amongst his family. He would look at what was available and find a way to create something new. It’s a way to maintain a relatively empty fridge and your creativity expands at the same time. So what was it that was needing used up you ask? Strawberries. There weren’t many but they have about the shortest shelf life known to man and these were no exception they were dropping like flies and wasted food is something we try to fend off around here.
I know, I know I call it a raspberry coulis… they’re a favourite around here. Not mine particularly, though I do enjoy them all the same but we’ve often got a few tucked away in the freezer for an impromptu smoothie. I’m more into the deep earthy nuances when you bite into a blackberry or a blueberry. But moving on… This was a chance to try something new. A pot de creme! The french do desserts so well and I think this one is about the easiest to make and a total show stopper. It’s beautiful and dead easy, you just need a little time to let them set. Try it out and if you don’t have any strawberries or raspberries on hand, go French! Try and see if you can use up a little of whatever fruit you’ve got taking up space on your counters or in your fridge! What are you waiting for? Tell me how yours turns out!
- 400 mls Coconut Milk
- 30 g sugar
- 2 sheets of gelatin
- 200 g Raspberries
- 100 g Strawberries, sliced
- 15 g Sugar
- Combine coconut milk and 30 grams of sugar in a pot and bring to a low simmer.
- Place two sheets of gelatin in a bowl of cold water to soften.
- Once coconut milk and sugar have heated through and sugar dissolved remove from heat and add in the two sheets of gelatin, stirring until dissolved. Pour the mixture evenly into approximately 4 glasses (or glass yogurt pots.) If your glasses are heat sensitive you may need to let the mixture cool a bit before pouring. Leave on the counter to cool to room temperature before covering and placing in the fridge to set.
- Place Raspberries, Strawberries and remaining sugar into a sauce pot and heat through until the berries soften and sugar melts. If your berries need a little more sugar go ahead and add a little more (I prefer my fruits a little tart!) Once it has cooled down, put in the fridge until serving time.
- When it's time to serve pour the berry coulis over the coconut cream.
- Bon appetit!