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.



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.



30 g fresh strawberry salsa

5 g freeze-dried raspberries

10 violets