Paired with Creation Cape White
Base
Ingredients:
- 1 cup walnuts
- 125 mL coconut flakes
- 1 cup Medjool dates (pitted)
Method:
Blend all ingredients together until fully combined and sticky.
Press the mixture into the base of a springform pan. Set aside.
Filling
Ingredients:
- 300 g raw unsalted cashew nuts (soaked in boiling water for 30 minutes and drained)
- 200 g coconut cream
- 170 g melted coconut oil (cooled slightly)
- Juice of 1 lemon
- 2 tsp vanilla paste
- 170 g maple syrup
- ½ tsp salt
- ½ tsp ground ginger
- 5 mL turmeric
- 5 mL fresh grated ginger
- ½ tsp cinnamon
- ½ tsp cardamom powder
- 4 g agar agar
Method:
Place all ingredients in a high-speed blender. Blend until smooth and creamy.
Pour over the prepared base and smooth the top.
Refrigerate to set for 3–4 hours, or until firm.
Olive Oil & Lemon Gelato
A dairy-free gelato with fresh citrus zing and silky richness.
Ingredients:
- 1 can coconut milk
- 1 can coconut cream
- 50 mL lemon juice
- 100 mL olive oil
- 30 g Pro Crema
Method:
Mix all ingredients in a container. Freeze until solid.
Churn the frozen mixture until smooth and creamy. Store frozen until serving.
Candied Lemon Peel
Ingredients:
- Peels of 5 lemons
- Juice of 2 lemons
- 500 mL water
- 60 mL maple syrup
Method:
Boil the lemon peels in water, discard water, and repeat this process 5 times to reduce bitterness.
On the final boil, add 300 mL water, lemon juice, and maple syrup. Simmer for 5 minutes.
Cool and store in the syrup.
Lemon Curd
Ingredients:
- 1 can coconut milk
- 1 can coconut cream
- 100 g sugar
- 2 tbsp corn starch
- 240 mL lemon juice
- ¼ tsp salt
- ¼ tsp turmeric powder
Method:
Place all ingredients in a saucepan over medium heat.
Whisk constantly until thickened. Cool and refrigerate before serving.