Serve with Creation Fine Cape Vintage
Yields: 20 Portions
Port Almond cake
125 g ground almonds
6 egg whites
240 g icing sugar
75 g gluten free flour
185 g butter, melted (vegan butter)
250 ml (1 cup) port, for soaking
In a mixing bowl, stir everything together, butter last. Transfer batter to a 20 x 10 cm cake tin that is sprayed with non-stick spray. Bake at 180°C for 40 minutes. Once cake is baked, soak in port.
Port gel
300 ml port
200 ml water
15 ml maple syrup
4 g agar agar
Add all ingredients except the agar agar to a pot and bring to a boil. Add agar agar and allow to simmer for 2 mins. Add to a container and allow to set in fridge. Blend once gel is set.
Cherry custard
500 ml cherry puree
1 x 410 g can coconut milk
1 x 410 g can coconut cream
10 ml vanilla paste
125 ml maple syrup
10 ml coconut sugar
25 g corn starch
5g agar agar
Add all the ingredients except agar agar to a pot. Slowly bring to a boil while whisking continuously. Lastly add the agar agar and allow to simmer for another 3 mins. Transfer the mixture to a container and cover directly on the surface with cling wrap to avoid forming a skin. Allow mixture to cool.
Raspberry & thyme sorbet
500 ml raspberry puree
100 ml water
10 thyme sprigs (stems discarded, leaves only)
60 ml maple syrup
50 ml prosorbet
Place all ingredients in a pot except prosorbet. Bring to a boil and allow to cool. Lastly add prosorbet and churn in an ice cream machine when ready. Cover and freeze until ready to serve.
Bratzeli
100 g white masa harina
3 g salt
75 ml maple syrup
200 ml water
Combine all ingredients together and add to a piping bag. Turn your bratzeli iron on the lowest heat setting. Pipe about 10-15 ml on each picture and press for about 4 minutes until golden brown and cooked.
Garnish
Vegan rasberry chocolate, thyme leaves, dried rasberries.