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Yields 15 portions

Enjoy with the Creation Fine Cape Vintage

Tipsy Tart Twinki

250 g dried dates

300 ml water

5 ml bicarb

150 ml fructose sugar

45 ml aquafaba

100 g Flora vegan butter (green tub)

250 ml all-purpose gluten-free flour

5 ml baking powder

8 g (4) sachets Five Roses rooibos tea

3 g maldon salt

5 ml vanilla paste

2 g ground cinnamon

1.5 g dried, ground ginger

1.5 g ground nutmeg

In a pot, boil the water with the rooibos teabags. Add the dates and boil for 3 minutes. Take off the heat and add the bicarb.  Let it soak until soft. Remove the teabags. Use a masher to mash the dates into a paste. In a bowl, sift the flour, baking powder, salt, ground ginger, nutmeg and cinnamon. Cream the butter, sugar and aquafaba together. Add the vanilla paste. When the date paste has cooled down, add to the wet mixture and mix well. Then add to the dry ingredients and mix well. Scoop into your desired moulds. Each mould should be filled to the top. Bake in a preheated oven at 180° C for 15 to 17 minutes.

Tipsy Mousse

2 cans (800 ml) Woolworths Blue Elephant coconut cream

1 can (400 ml) coconut milk

100 g dried dates

250 ml Creation Cape Vintage

6 g ground cinnamon

3 g ground ginger

3 g ground nutmeg

Heat the coconut milk, Cape Vintage and soak the dates until soft.

Transfer to the bar blender and blend till smooth with all the spices.

Using the stand mixer, whip up the coconut cream. When cooled down, add the date paste to the whipped coconut cream. Transfer to piping bags with a star nozzle.

Orange Sauce

1 kg oranges

20 g fructose

10 g agar

Juice the oranges. In a small saucepan, heat up half the orange juice with the fructose. Add the agar once it starts to simmer. Keep stirring with a whisk until it becomes a gel. Transfer to a small tray and leave in the fridge until it has set.

Blend the gel in a nutribullet and add the rest of the orange juice. Blend until smooth

Guava and Ginger Gelato

1 can coconut cream

1 can coconut milk

juice of 1 lime (20 ml)

3 g star anise

7 g cinnamon sticks

10 g fructose

25 ml maple syrup

5 g fresh ginger

720 g guavas

Place everything in a saucepan, except the guavas. Bring to a simmer.

Let it cool down. Top and tail the guavas and blend in a bar blender to a smooth purée. Mix the guava purée with the milk mixture then strain everything (to get rid of the pips). Transfer to a paco jet beaker and freeze overnight.  Churn when needed. If you don’t have a paco jet, transfer the mixture to your ice cream maker and churn till ready.

Garnish

100 g roasted pecan nuts, chopped

preserved orange, julienned

white confetti bush flower

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