Instructions

Wash the strawberries and dice them finely. Add to a saucepan along with 50g of sugar and the lemon juice. Bring to a boil and simmer until the strawberries break down. Purée half of the strawberry compote until smooth, allow the other half to cool completely. Bring the coconut milk with the puréed strawberries, maple syrup and pulp of a vanilla pod to a boil in a saucepan. Stir the starch with 4 tablespoons of water until dissolved and stir that it into the boiling coconut milk. Continue stirring until the mixture thickens.

Place into a bowl and allow to cool completely. Line a small loaf pan (approx. 18 cm) with baking paper. Pour in the cooled mixture and fold in the rest of the strawberry compote. Allow to set in freezer for at least 5 hours, or better overnight. Finely grind the pistachios for the coulis. Boil with the maple syrup, water, a pinch of matcha, the mint leaves and the rose water. Remove the mint leaves and allow the coulis to cool. Serve fresh strawberries along with the parfait.