It's strawberry season--and Alandi Ayurveda student Savitri offers a nourishing strawberry jello/blancmange for the occasion. You've heard the phrase 'dessert to die for'--here is dessert to wake the dead, levanta muertos. The coconut milk balances the sourness of the strawberries to create a delicious vata and pitta soothing dessert that is also perfect for invalids, those recovering from surgery or illness as well as very elderly people who may have difficulty swallowing.
Strawberry Blancmange (6 to 8 servings)
2 cups of chopped strawberries
2 cans organic coconut milk
Jaggery to taste.
4 tsp. pectin
4 tsp. calcium water**
1/8 tsp. cinnamon powder
3 to 4 strawberries (for decoration)
1/4 cup of chopped pecans (for decoration)
Boil the strawberries, milk, jaggery, calcium water and cinnamon until the fruit is soft.
Add the pectin to the mix and blend it.
Pour it in a Pyrex dish and refrigerate.
When the Blancmange is almost done, decorate it with pecans and strawberry slices.
Put it back in the fridge until is done.
* To make the calcium water use 1/2 tsp. white calcium powder (it is inside Pomona's Universal Pectin box) and 1/2 cup water in a small, clear jar with a lid. Shake well. It lasts many months in the refrigerator.