Milktart Pannacotta
Ingredients:
• 1 ½ cups (360 g) thick scoopable canned coconut cream
• 1 ¼ cups (310 g) macadamia milk
• 55 g cornstarch
• 65 g sugar
• 2 Tbsp (30 g) vegan butter or margarine
• 10 ml cinnamon
Method:
• Mix all ingredients in a pot.
• Cook over medium heat, whisking continuously, until thickened and the cornstarch is cooked out.
• Pour into moulds and set in the fridge.
Cinnamon Bratzeli
Ingredients:
• 100 g masa harina
• 3 g salt
• 75 ml maple syrup
• 200 ml water
• 15 ml cinnamon
Method:
• Mix all ingredients until smooth with no lumps.
• Transfer to a piping bag.
• Pipe into hot oil and fry until golden. Drain on paper towel.
Geranium Gelato
Ingredients:
• 1 can coconut cream
• 1 can coconut milk
• 60 ml maple syrup
• 3 drops geranium essence
• 40 g Procrema
Method:
• Place all ingredients except Procrema in a pot and heat gently until combined.
• Remove from heat and whisk in Procrema.
• Cool completely, then churn in an ice cream machine.
Elderflower Jelly with Pansies
Ingredients:
• 200 ml elderflower juice
• 2.5 ml agar agar
• 12 pansy flowers
Method:
• Bring elderflower juice to the boil.
• Add agar agar and stir until dissolved.
• Place pansy flowers in silicone moulds and pour the hot liquid over.
• Allow to cool and set.
Shortbread Cookies
Ingredients:
• (Use your preferred shortbread recipe — classic butter shortbread works best.)
Fresh Berries & Garnish
Ingredients:
• 2 strawberries, quartered
• 4 raspberries
• 4 blueberries
• Rose geranium flowers (for garnish)
Plating
Method:
• Unmould the Milktart pannacotta in the center of the plate.
• Place elderflower jelly cubes with pansies around it.
• Add a quenelle or scoop of geranium gelato.
• Arrange cinnamon bratzeli crisps, shortbread cookie, and fresh berries.
• Garnish with rose geranium flowers for a fresh floral finish.