Orange Strawberry and Banana Kernik
Will you just get a load of this?
Orange Strawberry and Banana Kernik
12 ounces banana pulp (I used 3 purple bananas and one yellow banana)
juice and zest of one large orange
1 pound strawberries, washed and hulled, plus more berries for the top, if desired
1 12-ounce package soft silken tofu
1 cup soymilk (I use Westsoy unsweetened)
¼ cup coconut oil
¾ cup maple syrup
½ teaspoon salt
1 ½ cups apple cider
4 tablespoons agar flakes
Puree the fruit, tofu, soymilk, oil, and syrup in a blender on high speed for several minutes until very smooth. You may have to do this in a few batches. Pour the apple juice into a saucepan and sprinkle the agar flakes on top. Heat the juice until the agar dissolves. Blend the juice into the fruit-soy mixture, and pout into a 9-inch springform pan, and chill an hour or two until set. If you happen to have a chocolate shortbread crust in that springform pan, so much the better. Top with beautiful strawberries, if you got ‘em.
Red Stuff
3 ounces red currant jelly
3 ounces apple cider
1 ounce port wine (optional)
1 tablespoon agar flakes
Melt the currant jelly with the juice and wine in a small saucepan. Sprinkle on the agar flakes and cook until the flakes dissolve. Allow the red stuff to cool slightly and carefully pour it over the back of a spoon onto the surface of the cake, or brush a bit over each berry.