Page Loading...

Yields 15 portions

Enjoy with the Creation Elation


Elation Infused Custard

500 ml Creation Elation Cap Classique

400 ml coconut cream (kept in the fridge)

400 ml coconut milk

250 ml coconut yogurt

10 ml vanilla paste

125 ml maple syrup (reduced in small saucepan until golden and thick)

10 ml coconut sugar

2.5 ml coconut aroma

25 g corn starch

5 g agar

In a small saucepan, combine 350 ml coconut milk, Creation Elation, reduced maple syrup and coconut sugar. Put on medium heat and bring to a simmer until alcohol has evaporated.

Mix the remaining 50 ml coconut milk with the corn starch, agar, coconut aroma and vanilla paste in a medium sized bowl. Combine the corn starch mixture with the hot liquid while whisking vigorously. Transfer to the saucepan on medium heat until the custard coats the back of a spoon. Set aside in a container to cool down and set, covering the surface with cling film to prevent the forming of a skin. Whip up the coconut cream in a stand mixer when the custard is room temperature. Mix in the whipped cream and coconut yogurt.

Transfer to a piping bag for easy plating.

Num-Num Gel

200 g num-nums

150 g raspberries

30 ml maple syrup

20 g fresh lemon verbena

juice of 1 lime

7 g agar

60 ml water

Cut the num-nums in half, remove the pips and set aside. Blend the num-nums (without the pips) and raspberries until fine. Mix the pips with the rest and push through a sieve to get rid of all the pips. (the pips still contains some flesh that can be obtained through pushing it through the sieve) Add the lemon verbena to the mix, cook for 5 minutes and let it stand for an hour or overnight. Strain. Place in a small saucepan on medium heat and simmer for 5 minutes. Mix in the agar and whisk well until its starts to thicken and agar is cooked. Pour into a tray and let it cool down and set. Blend in a nutribullet or normal blender for piping. 

Fig and Raspberry Sorbet

300 g figs

200 g raspberries

100 g prosorbet sosa

Blend the raspberries and figs and strain the pips. Blend the prosorbet sosa with this purée. Let stand overnight to develop. Freeze and churn when needed.

Almond Sable

168 g white block vegan Flora (must be soft)

125 ml fructose

1 large egg

1 teaspoon vanilla paste

140 g gluten-free flour + extra when rolling out

2 g baking powder

pinch of salt

½ cup finely chopped almonds

Preheat the oven to 170° C. In a stand mixer, cream together the butter and fructose sugar until light and fluffy. Add the egg and vanilla paste and mix until combined. In a bowl, mix the flour, baking powder, chopped almonds and salt. Add ⅓ at a time until everything is combined. Transfer to cling wrap and place in the fridge to firm up so it’s easier to work with. Roll out thinly, about 3 mm, and press out the desired shape. Bake for 6 – 7 minutes.

Almond and Fig Crumble

200 g (1 punnet) figs

1 cup almonds (roasted)

Slice the figs thinly. Place them in an air fryer on grease proof paper spaced out so they don’t stick together. Air-fry on 60° C for 1 hour and repeat until dried out. Blend with the almonds until coarse, not fine.

Honeycomb Tuile

120 g vegan butter

30 ml fructose sugar

7 ml vanilla paste

185 ml (¾ cup) gluten-free flour

30 ml aquafaba

Whisk together the vegan butter and the sugar until light and fluffy. Add the aquafaba, whisk well again. Add the vanilla paste and flour gradually until fully combined. Use the desired mould for the tuile and bake for 3 – 5 minutes on 170° C.


lemon verbena leaves

Print Friendly, PDF & Email