Gluten free porridge, strawberry compote and matcha coconut cream.
Ingredients
200g Soaked overnight oats
70g Strawberry pure
100g Matcha coconut cream
45g Macerated strawberries
MOP
- Build the glass up from the bottom with the strawberry compote, them the overnight oats and finally the matcha coconut cream
- To serve add the macerated strawberries on top of the matcha cream.
Strawberry Compote.
Ingredients
200g Caster sugar
20g Lemon juice
1000g Strawberry frozen
MEP
- Combine all ingredients in a thick bottom pan and bring to the boil, reduce to 980g.
- Blast chill until cool
- Label date and refrigerate
OVERNIGH OATS
1000G oats (gluten free)
750g Coconut milk
100g Coconut (coco Lopez)
MEP
- Combine the oats and the coconut milk and leave to soak for at least 12 hours
- Once the oats have sufficiently soaked, mix in the coco Lopez.
- Label, date and refrigerate until needed.
Matcha coconut cream
1000g coconut yoghurt
200ml coconut milk
60g coco Lopez (from the bar)
5g matcha
MEP
- Dilute the matcha into the coconut milk, add all the ingridents to al large bowl and combine.
- label, date and refrigerate
Macerated strawberries
Ingredients
100g Strawberries, stem removed and cut into quarters
25g Caster sugar
10g Lemon Juice
MOP
- Combine the icing sugar, lemon juice and cut strawberries and refrigerate till needed. Ideally these should be done the day before service to allow some of the juices to pull from the strawberries to create a strawberry syrup
Allergies