Yields 10 portions
Enjoy with the Creation Fine Cape Vintage
Raspberry Friands
90 g melted vegan butter
60 g almond flour
40 g gluten-free flour
3 egg whites
120 g icing sugar
3 tbsp mixed spice
pinch of salt
10 whole frozen raspberries
pinch of salt
Preheat your oven to 175° C. Grease mini muffin pans. Mix everything together in a large bowl. Fill the muffin cup only half-way. Place a whole raspberry in the middle and press it down. Bake for 15 – 20 minutes.
Coconut Cream Sauce
100 g coconut milk
100 g coconut cream
50 g fructose
30 g maple syrup
5 g vanilla paste
2 cinnamon sticks
3 cardamom seeds
Place all the ingredients in a large pot. Let it come to a gentle boil for about 5 minutes, so the sugar can dissolve, and the aromas of the cardamom and cinnamon can be released into the mixture. Stir often to prevent burning at the bottom of the pot. Take off the heat and let it cool down. Store in the fridge.
Strain the liquid before use and thicken with xanthan if it is too runny.
Sorbet
75 g frozen strawberries
75 g frozen raspberries
3 g freeze-dried French tarragon leaves
37.5 ml gin
75 g maple syrup
Blend everything in a bar blender and transfer to an airtight container for freezing. Stir with a whisk every half an hour to break up the ice crystals. Alternatively pour the liquid into paco jet beakers and freeze solid. Churn and use melon baller to make perfect balls.
Fine Cape Vintage Preserved Cherries
100 g fresh cherries
50 g Creation Fine Cape Vintage
Make a slit in the bottom of each cherry. Place the cherries and wine in a vacuum bag, seal and store away in the fridge overnight.
Rose Petals
1 small red rose plant
Remove the rose petals and dry out on a baking tray overnight in an oven at 70° C.
Beetroot Juice
100 g red beetroot
20 g water
Blend together and strain through a muslin cloth overnight.
Pomegranate and Lime Gel
10 ml lime juice
45 ml pomegranate juice
5 g beetroot juice (see recipe above)
0.6 g agar
Bring the liquids to a boil. Add agar and boil for another 3 minutes.
Pour in a flat tray and set until firm in the fridge. Blend this jelly until smooth.
Garnish
30 g fresh strawberry salsa
5 g freeze-dried raspberries
10 violets