Chocolate Fondant
Ingredients
• 100 g dark chocolate
• 100 g butter
• 2 whole eggs
• 2 egg yolks
• 30 g gluten-free flour
• A pinch of salt
• 100 g sugar
• 15 ml ClemenGold® zest
Method
1. Melt the chocolate, ClemenGold® zest, and butter together, then allow to cool slightly.
2. Whisk the eggs and sugar until pale, light, and thick, about 3 minutes.
3. Gently fold the cooled chocolate mixture into the whipped eggs.
4. Sift in the gluten-free flour and salt, then fold until just combined.
5. Divide the mixture between ramekins and bake at 180°C for 10–12 minutes.
Yogurt Cream
Ingredients
• 1 kg plain vegan yogurt
• Zest of 3 ClemenGold®
Method
6. Place the yogurt in a muslin cloth and allow it to strain overnight.
7. Once the excess liquid has drained, fold in the ClemenGold® zest.
ClemenGold® Gel
Ingredients
• 500 ml freshly squeezed ClemenGold® juice
• 5 g agar agar
• 60 ml sugar
Method
8. In a small saucepan, bring the ClemenGold® juice and sugar to the boil.
9. Add the agar agar and whisk for 2 minutes.
10. Strain into a small container and refrigerate until set.
11. Once set, blend with a hand blender until smooth.
ClemenGold® Gelato
Ingredients
• 1 can coconut cream
• 1 can coconut milk
• 60 ml maple syrup
• Zest of 3 ClemenGold®
• 40 g Procrema
Method
12. Place all the ingredients, except the Procrema, into a saucepan.
13. Heat gently for 3 minutes, then remove from the heat and allow to cool.
14. Stir in the Procrema, then freeze.
15. Churn before serving.
Chocolate Crumble
Ingredients
• 2 cups gluten-free flour
• 100 ml butter
• 120 ml cocoa powder
• 30 ml melted chocolate, for drizzling
Method
16. Combine all the ingredients in a bowl until the mixture becomes crumbly.
17. Bake at 180°C for 10 minutes.
18. Stir occasionally during baking to ensure even cooking.
ClemenGold® Custard
Ingredients
• 3 cups oat milk
• 1 cup canned coconut milk
• ½ cup cornstarch
• ¼ cup sugar
• Zest of 3 ClemenGold®
• ⅛ teaspoon turmeric
• 1 teaspoon vanilla extract
Method
19. Heat all the ingredients, except the cornstarch, in a saucepan.
20. Mix the cornstarch with a small amount of cold liquid to form a slurry, then whisk it into the hot mixture.
21. Cook for approximately 3 minutes, stirring continuously, until thickened.
Garnish
• Mint leaves
• Dried ClemenGold® zest
• Chocolate shards
• ClemenGold® segments