Strawberry flowers, lemon ice cream and cacao-pistachio crumble

Picture a plate turned into a miniature garden: strawberries arranged in flowers around a scoop of icy lemon cream, resting on a crumble that looks uncannily like fresh soil. This recipe plays on contrasts, between the sharpness of the lemon, the sweetness of the strawberries and the crunch of the cacao and pistachio. Everything is made ahead and plated in a few minutes, for a guaranteed effect on your guests.

Ingredients

Cacao-pistachio crumble

• 3/4 cup raw pistachios (to be divided)
• 3 tablespoons raw cacao powder
• 1 tablespoon raw coconut nectar (or honey)
• 1 pinch sea salt (about 1 tablespoon - 15 ml - of seawater)

Plating

• 12 large strawberries, sliced
• about 14 fresh basil leaves

Lemon ice cream

• 1/2 cup lemon juice
• 2 tablespoons organic lemon zest
• 1/2 cup coconut water
• 2 cups young coconut flesh (or cashews soaked for 4 hours, failing that)
• 2 cups cashews soaked for at least 4 hours, drained
• 1/2 cup raw coconut nectar
• The seeds of one vanilla pod
• 1 pinch sea salt
• 1 pinch turmeric (optional, for the colour)
• 1/2 cup coconut oil, melted

Method

1. In a food processor, blend the pistachios for about 30 seconds until finely chopped. Set 2 tablespoons aside for the finish.
2. Add the cacao, the coconut nectar and the salt to the remaining pistachios, then blend until you have a texture resembling fine soil.
3. For the ice cream, blend the lemon juice and zest with the coconut water, the coconut flesh, the cashews, the coconut nectar, the vanilla, the salt and the turmeric until perfectly smooth.
4. With the motor running, pour in the melted coconut oil in a thin stream and blend for another minute to incorporate it fully.
5. Churn the mixture in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container and freeze for at least 4 hours, ideally overnight.
6. To plate, spread a line of cacao-pistachio crumble on each plate. Arrange the strawberry slices in circles to form two flowers per plate, leaving a free centre of about 5 cm.
7. Place a scoop of lemon ice cream in the middle of each flower, decorate with the basil leaves and scatter the reserved pistachios.

Tip

No ice cream maker? Pour the mixture straight into a container and stir it with a fork every hour while it sets, to avoid ice crystals.

For ice cream that works every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour and no more watching the freezer. You freeze the mixture in its tub, you pick the programme (ice cream, sorbet, gelato or slushi), and a few minutes later the machine hands you a smooth, creamy texture with no ice crystals. It is the machine we adopted this summer for our plant-based ice creams.

FAQ: your questions about this strawberry dessert and its lemon ice cream