Directions

• Biscuit base
• Preheat the oven to 170C.
• Live a square 6″ dessert mold with heavy duty foil.
• Run the biscuits in a blender or crush in a ziploc.
• Stir in the cooled clarified butter and transfer to the prepared tin. Press the crumbs firmly into place to make a base.
• Bake for 10-12 minutes until light golden brown.
• Cool completely on a rack while you make the chocolate layer.
  
• Chocolate layer
• Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the chocolate melts and thickens to a custard consistency. Whisk well, then strain and cool slightly.
• Pour over the cooled biscuit base and place in the freezer for 30 minutes until firm to touch.
• Vanilla coconut layer
• Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the mixture thickens to a custard consistency. Whisk well, then strain and cool slightly. Gently pour over the chocolate layer and place in the freezer for 30 minutes until firm to touch.
• Strawberry layer
• Reserve 50g sliced strawberries.
• Place remaining strawberries, sugar and water in a heavy bottom saucepan and stir well to mix.
• Simmer over low heat stirring constantly until the berries break down and release their juices.
• strain the syrup, return to the saucepan and stir in the agar agar. Simmer for 3-4 minutes. Cool slightly and stir in the reserved strawberries.
• immediately pour over the set vanilla coconut custard and return to the freezer to set, approximately 20 minutes.
• Leave to set in the fridge overnight.
• Slice with a serrated knife.