Apple Strawberry Custard

Place the juice, salt and agar flakes in a sauce pan, stir and bring to a boil. Reduce the flame to medium-low and simmer until the flakes have dissolved, about 10 minutes. Slice 3 cups of strawberries and place in a shallow bowl. When the agar flakes have dissolved, pour the juice over the strawberries. Refrigerate until gelled, about 1 1/2 to 2 hours. Place the gelled juice in a blender with the maple syrup and 1/2 cup apple juice. Puree several seconds until creamy. Place the custard in small serving dishes. Slice the remaining strawberries. Place an equal amount of sliced strawberries and blueberries on top of each serving of custard.